Chicken Breast with Tarragon Mushroom Cream Sauce
By: Kristine Ganes
Published: Saturday, August 6, 2011 - 10:20pm

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

About

This quick and easy entree is perfect for elegant dinners or easy  weekday meals.Low carb,gluten free and diabetic friendly