Chicken Breasts With Mushrooms and Tarragon

READY IN: 40mins
Recipe by Lorrie in Montreal

Diabetic-friendly

Top Review by pgarrison12

This was just ok. The sauce was very dark (from the m'room?) and wasn't attractive looking at all. I absolutely love chicken and mushrooms, but this didn't have much flavor, even tho I love tarragon and kept adding more. Sorry, but I won't make this again.

Ingredients Nutrition

Directions

  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.

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