Chicken with Tarragon and Mushroom Sauce

Directions

1. Preheat oven to 375 F. and have a baking sheet ready. In a hot non-stick skillet, add olive oil. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side for 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
2. Remove all but 1 tablespoon of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened. Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add Thyme Balsamic, salt and pepper, as needed. Transfer to a serving platter. Serve with crusty bread.