Ingredients
- 4 boneless chicken breasts or thighs
- 1 cup heavy cream
- 1/4 cup fresh tarragon (chopped)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 shallot or onion (chopped)
- 1 cup chicken broth
- 8 ounces mushrooms (sliced)
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add chicken and cook until golden brown, about 5-7 minutes per side. Remove and set aside.
- In the same pan, add shallots or onions and garlic. Sauté until translucent and fragrant, about 2-3 minutes.
- Add mushrooms to the skillet and cook until browned, about 5-6 minutes.
- Pour in chicken broth, scraping up brown bits from the pan. Stir in heavy cream and fresh tarragon, letting it simmer until thickened, about 5 minutes.
- Return chicken to the pan, coating it in the sauce, and cook for another couple of minutes until heated through.
- Garnish with extra tarragon if desired, and serve over rice or with mashed potatoes.
Notes
For uniform cooking, pound the chicken to an even thickness before seasoning. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
- Diet: Paleo