"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken and Mushrooms with Tarragon Recipe

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This recipe for Chicken and Mushrooms with Tarragon, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shayna Laub
Added: Wednesday, June 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
1 tsp salt
1 tsp freshly ground black pepper
About 1/2 cup all-purpose flour
2 T. vegetable oil
8 ounces sliced mushrooms
1 tsp dried tarragon
10 ounces reduced-sodium chicken broth
1/2 cup heavy cream

Directions:
Directions:
Sprinkle both sides of chicken with salt and pepper. Use the dull side of a heavy knife, the side of a thick plate or another heavy, blunt object to pound chicken to an even thickness. Coat the pieces in flour, shaking off excess. Heat vegetable oil in a wide skillet over medium-high heat. Add only enough chicken to comfortably fit in the pan. The meat should sizzle. Brown on one side, then flip and brown the other. Remove to platter. When all chicken is browned, add a little more oil to the pan if necessary. Add mushrooms and tarragon and increase the heat to high. Cook a minute or two, stirring occasionally, until mushrooms become glossy. Add chicken broth and boil rapidly until it reduces to about 1/4 cup. If thin, thicken at this time. Add heavy cream and bring to a boil. Spoon sauce over chicken. Serve with rice and green beans.

Number Of Servings:
Number Of Servings:
4

 

 

 

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