Tarragon Chicken with Dijon & Mushroom Sauce
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ pound)
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp olive oil
- ¼ cup dry white wine (or white wine vinegar)
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 2 cups mushrooms, sliced
- 1 tsp dried tarragon
Instructions
- Season chicken with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken, fry for about 3 minutes each side until golden brown. Remove chicken.
- In the same skillet, sauté mushrooms for 2 minutes. Add dry white wine, stir on medium-high heat for about 1 minute. Add cream, mustard and tarragon, stir continuously for another 2 minutes until it thickens.
- Return chicken to the skillet and cook until no longer pink, about 5 minutes.