CHICKEN AND MUSHROOMS IN A TARRAGON BUTTER SAUCE

 

  • Cooking Time: 16-20
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 tbsp olive oil
  • 1 large pkg (8 oz) mushrooms
  • 3 cloves garlic, roughly chopped
  • 2 tbsp unsalted butter
  • 1 tsp dried tarragon
  • 1/2 cup water or white wine

Directions

  • Over medium heat, warm oil in a large skillet. Trim fat off of chicken and pound chicken to an even thickness. Season with 1/4 tsp salt and 1/8 tsp pepper.
  • Add chicken to warmed skillet and brown on both sides, about 3 minutes per side. Remove chicken and set aside on a plate.
  • Add butter and sliced mushrooms to skillet, scraping the bottom of the pan. Saute for 5 minutes and add tarragon and water (or wine, if using).
  • Return chicken to pan, along with any accumulated juices on the plate. Cook until chicken is done and no longer pink, about 5-7 minutes.
  • Serve chicken with mushrooms and sauce on top.

Notes

This simple and delicious recipe is a Jenn Original! Use pre-sliced mushrooms or buy whole and slice your own.

Website Credit: www.jennscookbook.com

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