Chicken and Mushrooms in a Tarragon Butter Sauce
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
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.
Pairs Well With
This simple and delicious recipe is a Jenn Original! Use pre-sliced mushrooms or buy whole and slice your own.