Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 boneless skinless chicken breasts, pounded to 1/4 inch thickness and cut in half crosswise
- 5 tablespoons olive oil, divided
- 1 (8 ounce) package sliced fresh baby bella mushrooms
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon minched fresh tarragon
Preparation
Step 1
In a shallow dish, combine flour, salt, and pepper. Dredge chicken in flour mixture to coat.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add 3 chicken breasts, and cook for 4 to 5 minutes per side or until golden brown. Remove from pan, set aside and keep warm. Repeat procedure with 2 tablespoons oil and remaining chicken breasts.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms, and cook for 3 ro 4 minutes, or until tender. Add wine, and cook for 1 minute. Stir in chicken broth and lemon juice; cook for 2 minutes stirring frequently. Add mustard and tarragon, stirring until smooth. Return chicken to skillet. Bring to a simmer; reduce heat to medium-low, and simmer for 3 or 4 minutes, or until heated through. Garnish with tarragon, if desired. Serve immediately.