 | | Directions |
- Heat olive oil and butter in skillet.
- Add mushrooms and shallots. Sauté for 5-8 minutes.
- Add garlic and tarragon and sauté for 1-2 more minutes.
- Remove from skillet with slotted spoon.
- Add 1 tablespoon vegetable oil to oil in pan already.
- On waxed paper, mix together flour, tarragon, salt & pepper. Dredge breasts in flour mixture, shaking off excess.
- Place chicken breasts in flavored oil in pan. Cook until golden brown and no pink in the center - about 5-7 minutes each side, depending on thickness.
- Transfer chicken to platter, keep warm.
- In same skillet, pour in chicken broth, stirring up any brown bits. Add half and half, continue stirring.
- Add 1 tablespoon fresh tarragon, then add mushroom mixture back into skillet.
- Pour in cornstarch mixture, stirring over medium heat for 2-3 minutes, until thick and bubbly. Serve over chicken breasts with wild rice along side.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large skillet
Servings: 4
|  | | Ingredients | | - | | SAUCE |
| - | | 1 8 oz container sliced mushrooms - baby bella or button |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons unsalted butter |
| - | | 2 cloves garlic - minced |
| - | | 2 shallots - chopped |
| - | | 1 tablespoon tarragon - fresh |
| - | | salt & pepper to taste |
| - | | 1 tablespoon sherry wine vinegar |
| - | | 1 cup chicken broth |
| - | | 1 pint half-n-half |
| - | | 2 tablespoons cornstarch mixed in 1/3 cup cold water |
| - | | CHICKEN BREASTS |
| - | | 4 chicken breasts (4-6 oz.) - boned, skinned |
| - | | 3 tablespoons flour |
| - | | 1 tablespoon tarragon - fresh, chopped |
| - | | salt & pepper |
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