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Tarragon Chicken with Mushrooms
Simple to prepare, Tarragon Chicken with Mushrooms makes a nice weeknight or Sunday dinner. This version is lighter than the creamy-sauce ones, but with plenty of flavor, you won't miss the calories or fat!. Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 1/2 pounds boneless skinless chicken breasts, cut into serving size pieces
- Salt & Pepper (optional)
- 8 ounces mushrooms sliced
- 1/4 cup shallots or onions, chopped fine
- 1/2 cup white wine
- 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)
- 1 teaspoon Better Than Bouillon Chicken flavor (optional)
- 1/4 cup water
Directions
- In large skillet melt butter and olive oil over medium heat.
- Season chicken with salt and pepper and place into heated skillet. Cook until lightly browned (about 5 minutes on each side). Remove chicken to a platter and set aside.
- Add onions and mushrooms to pan and saute 2 minutes (add additional drizzle of olive oil if needed to prevent sticking.) Return chicken to pan. Add wine, bouillon and water; sprinkle tarragon over all.
- Cover, reduce heat and simmer 15-20 minutes or until chicken is cooked through.
- Remove chicken and mushrooms to serving platter. Add 2 tablespoons water to pan drippings and deglaze pan; reduce liquid to thicken slightly, about 1 minute. Drizzle over chicken and serve.
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Reviews
This looks fantastic! I love combining tarragon and chicken. I have a go to recipe myself and can't wait to try this one.
Great dish! Thanks for sharing!
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