Main Dishesclosetcooking
Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce
Chicken served in a quick, easy and tasty tarragon and mustard mushroom sauce.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about ⏱️ 2-3 minutes per side and set aside.
oil1 tablespoonsalt and pepper to tastesalt and pepper
2
Add the oil and mushrooms and saute until browned on both sides, about ⏱️ 7-8 minutes.
oil1 tablespoonmushrooms, sliced8 ounces
3
Add the shallot and saute for ⏱️ 1 minute.
medium shallot, finely diced1
4
Add the garlic and saute for half a minute.
garlic, chopped1 clove
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 ⏱️ 5-7 minutes.
cup white wine or a splash of brandy or 1/2 cup chicken broth1/2chicken broth1 cup
6
Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for ⏱️ 2-3 minutes.
tarragon, chopped2 tablespoonssalt and pepper to tastesalt and pepper
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