Chicken Tarragon with Mushrooms
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INGREDIENTS 6 skinless, boneless chicken breasts Salt and black pepper 1/3 cup all-purpose flour 1/4 cup butter 1 tablespoon butter 2 tablespoons chopped shallot 1 cup dry white wine, Chardonnay preferred 1 tablespoon dried tarragon 1 cup chicken broth 3 tablespoons butter 8-ounces button mushrooms, sliced 1/4 cup heavy cream, warmed Cooked Wild Rice Rinse the chicken breasts in cold water and pat dry with paper towels. Sprinkle the chicken with salt and pepper. Place the flour on a plate and dredge the chicken breasts in the flour, shaking off the excess. Reserve the remaining flour and set aside. In a large skillet, melt 1/4 cup of butter over medium heat. Add the chicken, browning on both sides. Reduce the heat if the butter begins to burn. Once browned, transfer the chicken to a warm platter and cover with aluminum foil. Add 1 tablespoon of butter to the browned bits in the skillet. Add the chopped shallot and cook, stirring constantly, for about 1 minute, making sure all browned bits are scraped uup and cooking with the chopped shallot. Add the wine to the skillet and raise the heat to high. Boil just until the liquid reduces and becomes syrupy, about 2 to 3 tablespoons of liquid remaining. Reduce the heat to low and add the leftover dreding flour, a bit at a time, stirring until the liquid becomes a thick paste. Stir in the tarragon. Raise the heat and add the chicken broth. Stir until the mixture is well combined and begins to simmer. Return the chicken breasts and any liquid from the platter to the skillet. Cover and simmer over medium-low heat until the chicken breasts are cooked, 20 to 25 minutes. Meanwhile, melt 3 tablespoons butter in a separate skillet over medium heat. Add the sliced mushrooms and cook until tender. Set aside. When the chicken breasts are cooked, remove them from the skillet, drained of cooking liquid, and return them to a warm, foil-covered platter. Add the cooked mushrooms to the cooking liquid and simmer over medium-low heat for 2 minutes, stirring constantly. Add the warm cream slowly and simmer to reduce until the sauce coats a spoon. Season with salt and pepper, to taste. TO SERVE - Generously coat the chicken breasts with the sauce and serve with wild rice. Makes 6 servings