Tarragon Chicken
Equipment
- skillet
Ingredients
- 2 boneless skinless chicken breasts, pounded to 1/4 inch thickness
- All-purpose flour for dredging
- 4 tablespoons butter divided
- 1/2 pound sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/4 teaspoons minced fresh tarragon or 1/4 teaspoon dried tarragon
- 1/2 cup half and half
- Salt and freshly ground black pepper to taste
Instructions
Prepare Chicken:
- Dredge the pounded chicken breasts in flour.
- Brown Chicken:
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Brown the chicken breasts in the butter until golden brown on both sides.
- Once browned, remove the chicken from the skillet and transfer to a warm platter.
Saute Mushrooms:
- In the same skillet, add the remaining 2 tablespoons of butter.
- Add the sliced mushrooms and sauté until they are golden brown and tender.
Prepare Sauce:
- Sprinkle the mushrooms with 2 tablespoons of flour, stirring to blend well.
- Gradually pour in the chicken broth, stirring constantly.
- Add the minced fresh tarragon or dried tarragon.
- Cook the mixture until it thickens.
Add Half and Half:
- Slowly pour in the half and half, stirring continuously.
- Season the sauce with salt and freshly ground black pepper to taste.
Return Chicken:
- Return the browned chicken breasts to the skillet, nestling them into the sauce.
- Heat the chicken through in the sauce.
Serve:
- Once heated through, serve the tarragon chicken hot, spooning the sauce and mushrooms over the top.
Notes & Wine Advice
Wine Advice:
Pair this flavorful tarragon chicken with a light-bodied white wine such as Sauvignon Blanc or a crisp Chardonnay. These wines will complement the herbal notes of the tarragon and enhance the overall dining experience.Nutrition values
Calories: 380 kcal | Carbohydrates: 10 g | Protein: 30 g | Fat: 25 g | Sugar: 2 g