Chicken Breasts With Mushrooms And Tarragon

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lb assorted mushroom ( and cremini, trimmed and sliced, shiitake, stems removed and caps sliced)
• 1 large shallot, finely chopped
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 small boneless skinless chicken breast halves (1-1/2 lbs)
• 1 cup chicken broth
• 1/4 cup dry wine

Recipe

• 1 in 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
• 2 add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
• 3 transfer mushroom mixture to bowl.
• 4 on waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
• 5 in same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
• 6 add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
• 7 transfer chicken to warm platter.
• 8 add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
• 9 pour sauce over chicken.