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Chicken Breasts with Mushrooms and Tarragon Recipe

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This recipe for Chicken Breasts with Mushrooms and Tarragon is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olive oil
1 lb. assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 Tbsp. all-purpose flour
2 Tbsp. chopped fresh tarragon or 1 tsp. dried tarragon
1/4 tsp. ground black pepper
6 small skinless, boneless chicken breast halves (1 1/2 lbs.)
1/4 c. dry white wine
Directions:
Directions:
In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has evaporated, 12-15 minutes. Transfer mushroom mixture to bowl. On waxed paper, combine flour, 1 Tbsp. chopped tarragon, and pepper; use flour mixture to coat chicken, shaking off excess. In same skillet, heat remaining 1 Tbsp. oil over medium-high heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter. Add broth, wine, remaining 1 Tbsp. chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Number Of Servings:
Number Of Servings:
Makes 6 main-dish servings.

 

 

 

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