Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts
  • 2 tablespoon olive oil (separated )
  • 2 tablespoons butter (separated)
  • 8 ounces cremini mushrooms (sliced)
  • 3 garlic cloves, minced
  • 1 tablespoon all purpose flour (increase to 1 1/2 Tablespoons if using half and half)
  • 1 cup chicken stock (we prefer low sodium)
  • 1/2 cup heavy cream
  • 2 teaspoons fresh tarragon (or 1 teaspoon dried)
  • 1/4 cup dijon mustard
  • salt and pepper to taste (will vary depending on your choice of chicken broth)

Instruction

  • Heat large cast iron skillet to medium high heat. Add one tablespoon butter and one tablespoon olive oil.
  • Rub chicken with one tablespoon olive oil. Sprinkle liberally with salt and pepper on both sides.
  • Add chicken to hot pan and do not touch! Sear for 2-3 minutes. Chicken will release from pan easily when perfectly seared. Turn and sear another 2-3 minutes. Remove from pan and set aside
  • Reduce heat to medium. Add additonal tablespoon of butter and mushrooms. Saute 4-5 minutes or until a deep brown color. Add garlic and saute' for another minute.
  • Sprinkle flour over mushrooms. Stir until no flour remains visable. Add chicken stock, cream, dijon mustard and tarragon. Simmer for 2-3 minutes until thick. Taste for seasoning.
  • Add chicken back to pan and continue to simmer in the sauce for another 8-10 minutes or until chicken has reached 165 degrees internally.
  • Serve with rice or potato and a simple steamed veggie like broccoli.