Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch-thick pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
  • 1 medium shallot, minced
  • 1 cup low-sodium chicken broth
  • 1 cup dry white wine
  • 2 tablespoons coarsely chopped fresh tarragon leaves, divided
  • Juice of 1 small lemon

Instruction

  • Season the chicken on both sides with salt and pepper. Place in a shallow dish or bowl, sprinkle with the flour, and toss lightly to coat.
  • Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and sauté until browned but not completely cooked through, about 4 minutes. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the mushrooms and shallot to the pan, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the broth, wine, and 1 tablespoon of the tarragon. Simmer until reduced by half, about 8 minutes.
  • Return the chicken and any accumulated juices to the pan. Continue to simmer until the chicken is cooked through and the liquid thickens into a sauce, 8 to 10 minutes. Taste and season with salt and pepper as needed. Sprinkle with remaining 1 tablespoon of tarragon and lemon juice. Serve over cooked pasta, rice, couscous, creamy polenta, or on its own in shallow bowls to hold the sauce.