I don’t know about you, but I get tired of trying to find new ways to prepare chicken.
In this recipe, tarragon is the star attraction with a chicken stock based sauce that also features lemon and mustard for a yummy flavor! Not your boring, everyday chicken recipe. Enjoy!
4 chicken breasts
1/3 cup flour
1/3 cup dried tarragon
4 1/2 tsp olive oil
1/2 cup shallots, minced
8 oz. white mushrooms, cleaned and sliced or 1 small jar of mushrooms
2 cups chicken stock
2 tbsp of fresh tarragon, if desired
2 tsp of grainy mustard
2 tsp lemon juice
Put flour and dried tarragon on a plate. Wash your chicken breasts and salt and pepper both sides. Dredge chicken through the flour and tarragon mixture to coat evenly.
Heat 1 1/2 tsp. olive oil on high heat add chicken and brown each side. Cook until golden brown on each side, approximately 3 minutes each side.
Remove to a plate to keep warm.
Turn heat down to medium, add 1 tsp of oil back to the pan, add shallots and cook until soft. Add mushrooms, sprinkle with salt and pepper and cook until mushrooms release their moisture.
Whisk in your chicken stock, fresh tarragon and mustard, scraping up the brown bits from the skillet with the spatula. Bring to a simmer and cook 2 minutes, stir in lemon juice, add the chicken breasts back in and allow to cook for 20 minutes until cooked through and juices run clear. Sauce will thicken up during cooking.
Remove chicken to a plate and top with sauce. I served ours with mashed potatoes to soak up the sauce and green beans. YUMMY!