Chicken Breast with Tarragon Mushroom Cream Sauce
Ingredients
2 tablespoons olive oil
3 tablespoons butter
1 1/2 pounds skinless, boneless breasts, pounded to 1/4" thick
1/2 pound sliced mushrooms
1 large shallot, minced
3/4 cup dry white wine
1 1/4 cups chicken stock
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons chopped tarragon
Preparation
1
Melt 2 tablespoons of the butter and 2 tablespoons of the oil in a large skillet.
2
Add pounded chicken pieces to the skillet .
3
Cook quickly over high heat, until browned 3 minutes a side
4
Remove chicken to a warm platter.
5
Add the remaining 1 tablespoon of butter to the skillet.
6
Add the mushrooms and saute until browned.
7
Add the shallots and saute until transluscent
8
Add the wine* and cook reducing the sauce to a couple of tablespoons
9
Add the chicken stock, cream and mustard.
10
Bring to a boil and cook until the sauce has thickened. The sauce should coat the back of a spoon.
11
Return the chicken to the skillet .
12
Simmer until the chicken is cooked through
13
Stir in the tarragon.
14
15
*In lieu of wine increase the chicken broth to 2 cups
Tools
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About
This quick and easy entree is perfect for elegant dinners or easy weekday meals.Low carb,gluten free and diabetic friendly
Added:
Saturday, August 6, 2011 - 10:20pm
