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Chicken Breasts with Creamy Tarragon Mushroom Sauce - Recipe

Make ordinary chicken breasts a special treat with this flavorful recipe idea: tender chicken breasts pan-fried in a tarragon, garlic oil; served on a bed of wild rice; and smothered in a rich mushroom, tarragon, and shallot sauce. Fantastic!
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Chicken Breasts with Creamy Tarragon Mushroom Sauce Recipe
  • 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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large skillet
Servings: 4
-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
-4 chicken breasts (4-6 oz.) - boned, skinned
-3 tablespoons flour
-1 tablespoon tarragon - fresh, chopped
- salt & pepper