Ingredients
Pour tarragon-mustard cream over chicken:
4 cups chicken stock
2 cups heavy cream
2 Tablespoons cornstarch
4 Tablespoons dry white wine
*2 Tablespoons brown mustard
*1/4 cup fresh minced tarragon leaves
*Marc uses 2T tarragon mustard 1 T dried tarragon.
Cook casserole in 350° oven until done.
Preparation
Use chicken breasts (Marc cuts them into strips, seasons, and flours them; then cooks 5 minutes in vegetable oil.) Otherwise just arrange in casserole.
Add mushroom, shallots, and 1 cup dry white wine, and a little vegetable oil to casserole. (Marc preblanches carrots, green beans, and cooked potatoes and adds them to casserole.)
