Prep 15 mins
Cook 30 mins
From "Jambalaya" Junior League of New Orleans cookbook! Remember to use a dry white wine, such as chardonnay. I don't care for tarragon, so I use herbs de provence. I also have used lite sour cream with good results!
- 6 boneless skinless chicken breast halves
- 1⁄2 teaspoon sea salt, divided
- 1⁄2 teaspoon pepper, divided
- 1⁄8 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1⁄2 cup green onion, chopped
- 1⁄2 lb mushroom, sliced
- 1 cup white wine
- 1⁄2 teaspoon dried tarragon
- 1 cup sour cream
- Wash and pat dry chicken breasts. Trim off any fat, pound lightly (for a more even piece of chicken).
- Combine 1/4 tsp pepper, salt, and the thyme and season chicken on both sides.
- Heat skillet on medium high, add butter and olive oil.
- Add chicken breasts and brown for 3 minutes on each side.
- Remove chicken to a platter, and add mushrooms and green onions to skillet.
- Saute mushrooms and onions, then add the wine, tarragon and remaining salt and pepper.
- Stir to combine, and then add chicken breasts back to the pan. Simmer for 20 minutes.
- Remove chicken to serving platter, and stir in sour cream.
- Heat sauce through then pour all over chicken breast. Looks pretty garnished with some fresh chopped parsley!
Very easy to make and very tasty. I omitted the tarragon, because I couldn't find it here in South Africa, but it was still wonderful. Served it over pasta with the wine used in the sauce and everyone enjoyed it. Thanks for posting.