Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce

Pan-seared chicken breasts with mushroom, tarragon and mustard sauce

Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Portions: 4

Chicken served in a quick, easy and tasty tarragon and mustard sauce.

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ingredients

• 1 tablespoon of oil
• 4 small chicken breasts, pounded thin and seasoned with salt and pepper
• salt and pepper to taste
• 1 tablespoon of oil
• 8 ounces mushrooms, sliced
• 1 medium shallot, finely diced
• 1 clove garlic, minced
• 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons of grain mustard
• 2 tablespoons tarragon, chopped
• salt and pepper

directions

1. Heat the oil in a large skillet over medium-high heat, season the chicken with salt and pepper, add to the pan and cook until browned, about 2-3 minutes per side, and set aside.
2. Add the oil and mushrooms and sauté until browned on both sides, about 7 to 8 minutes.
3. Add the shallot and sauté for 1 minute.
4. Add the garlic and sauté for half a minute.
5. Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5 to 7 minutes.
6. Stir in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.

Option: For one pan: Make a one-pot meal by adding 8 ounces pasta and 2 1/4 cups broth or water (or 1 cup rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked through, about 12 minutes (or 20 minutes for rice).