Sunday Supper: Chicken with Tarragon Mushroom Cream Sauce
By: Leah Rodrigues
Published: October 14, 2012

Chicken with tarragon mushroom cream sauce is a quick and easy meal (and it's also gluten-free).  Boneless skinless chicken breast is paired with a rich and creamy sauce flavored with white wine, tarragon, and Dijon mustard.  Mushrooms add flavor and texture to the sauce.  Serve this delightful meal with steamed green beans and a side of roasted potatoes.
Chicken 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
 
Directions:
 








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 translucent


   
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

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 translucent


     
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