Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce
- 1 tablespoon oil
- 4 small chicken breasts, pounded thin and seasoned with salt and pepper
- 1 tablespoon oil
- 8 ounces mushrooms, sliced
- 1 medium shallot, finely diced
- 1 clove garlic, chopped
- 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 grainy mustard
- 2 tablespoons tarragon, chopped
- salt and pepper
- Produce
- Garlic (1 clove)
- Mushrooms (8 ounces)
- Shallot, medium (1)
- Tarragon (2 tablespoons)
- Meat
- Chicken breasts, small (4)
- Canned Goods
- Chicken broth (1 cup)
- Condiments
- Mustard, grainy (2 tablespoons)
- Cooking & Baking
- Salt and pepper (1)
- Vegetable oil (2 tablespoon)
- Dairy
- Heavy cream (1/2 cup)
- Other
- 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published November 8, 2012 (3 months ago).
158 people saved this recipe.
