Chicken Breast with Tarragon Mushroom Cream Sauce
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
Melt 2 tablespoons of the butter and 2 tablespoons of the oil in a large skillet.
Add pounded chicken pieces to the skillet .
Cook quickly over high heat, until browned 3 minutes a side
Remove chicken to a warm platter.
Add the remaining 1 tablespoon of butter to the skillet.
Add the mushrooms and saute until browned.
Add the shallots and saute until transluscent
Add the wine* and cook reducing the sauce to a couple of tablespoons
Add the chicken stock, cream and mustard.
Bring to a boil and cook until the sauce has thickened. The sauce should coat the back of a spoon.
Return the chicken to the skillet .
Simmer until the chicken is cooked through
Stir in the tarragon.
*In lieu of wine increase the chicken broth to 2 cups