Are you looking for something special for dinner tonight? Why not try RecipeTips.com’s terrific chicken recipe, “Chicken Breasts with Creamy Tarragon Mushroom Sauce.” This recipe is cooked on the stovetop, and although it’s true that I have an aversion to using the stove during the summer (I prefer to use the outdoor grill whenever possible), I couldn’t resist making this great dish, which is a snap to prepare, and more importantly, the flavor is incredible.
Begin by heating olive oil and butter in a skillet; then add mushrooms and shallots and sauté for five to eight minutes. (See the recipe for the ingredient measurements.) Add the garlic and tarragon and sauté another one or two minutes, taking care not to burn the garlic. Remove the mushroom, shallot, garlic, and tarragon mixture from the skillet using a slotted spoon and set aside until the sauce is prepared. Add another tablespoon of oil to the skillet and cook the chicken breasts (which have been dredged in a mixture of flour, tarragon, salt, and pepper) until fully cooked and the juices run clear. Transfer the chicken to a cutting board and cover loosely with foil to keep warm. To the skillet add chicken broth to deglaze the pan, loosening the delicious brown bits. Add cream or half-n-half, fresh tarragon, and the previously sautéed mushroom and shallot mixture to the skillet and heat thoroughly. Thicken the sauce if necessary with flour or cornstarch stirred into cold water. When you are ready to serve the dish, slice the chicken breasts, arrange them on a serving platter, and pour the sauce over the chicken.
This dish is terrific when served over a bed of