1 8 ounce container chopped mushrooms – baby white or knob
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic – minced
2 shallots – chopped
1 tablespoon tarragon – fresh
salt and pepper to taste
1 tablespoon wine sherry vinegar
1 cup chicken broth
1 pint half-half
2 tablespoons cornstarch mixed in 1/3 cup cold water
4 chicken breasts (4-6 ounces) – boned, peeled
3 tablespoons flour
1 tablespoon tarragon – fresh, chopped
Container: large pan
Heat the olive oil and butter in a pan.
Add mushrooms and shallots. Saute for 5-8 minutes.
Add garlic and tarragon and stew for another 1-2 minutes.
Remove from the pan with a slotted spoon.
Add 1 tablespoon of vegetable oil to the oil in the pan already.
On wax paper, mix flour, tarragon, salt and pepper. Dredge the breasts in a mixture of flour, shaking off the excess.
Put chicken breasts in flavored butter in a pan. Cook until golden brown and no pink in the center – about 5-7 minutes on each side, depending on the thickness.
Transfer the chicken to a plate, keep warm.
In the same pan, pour the chicken broth, stirring all the brown pieces. Add half and half, stirring constantly.
Add 1 tablespoon of fresh tarragon, then add the mushroom mixture back to the pan.
Pour the cornstarch mixture, stirring over medium heat for 2-3 minutes until thick and soft. Serve on chicken breast with wild rice on the side.