Chicken in Tarragon-Mustard Cream Sauce

From DELISH we had a similiar sauce in Dublin Ireland and found this similiar ingredient recipe - you can serve it over mashed or buttered noodles.

• 3 tbsp. extra-virgin olive oil
• 1 1/2 lb. skinless, boneless chicken thighs ( we used chicken breast)
• Salt and freshly ground pepper
• 1/2 lb. white mushrooms ( we had fancy oyster ones)
• 1 shallot
• 3/4 c. dry white wine
• 1 1/4 c. chicken stock or low-sodium broth
• 1/2 c. heavy cream
• 2 tbsp. Grainy mustard (we used dijon)
• 2 tbsp. chopped tarragon
• Buttered noodles

1. Step 1In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
2. Step 2Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
3. Step 3Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.