Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds chicken tenders, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 ribs celery with the greens, chopped
• Salt
• Freshly ground pepper
• 3 cups chicken stock, divided
• 1 cup cream, divided
• 1/2 cup quick cooking polenta, plus more, if needed*
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
• 1 cup frozen peas
• 1 cup Gruyere cheese, grated

Instructions

1. Watch how to make this recipe.
2. In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
3. Preheat broiler. Set rack in middle of oven.
4. Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.