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Chicken with Mustard and Tarragon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 3-pound whole chicken, cut into 8 pieces
- 3/4 cup chopped shallots
- 1/4 cup brandy
- 1 cup low-salt chicken broth
- 1/2 cup whipping cream
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
Directions:View on Bon Appetit
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