Chicken with Tarragon Cream

By MichelleF

Rachael Ray ~
My boys aren't a fan of tarragon so I add that last, fixing their plates before I add it.

Ingredients

• 4 skinless, boneless chicken breasts
• Salt & pepper
• 1 TB olive oil
• 2 TB butter
• 8 white mushrooms, sliced
• 1 shallot, finely chopped
• 1 TB flour
• 1 cup chicken stock
• 1/3 cup creme fraiche or sour cream
• 3 TB chopped fresh tarragon
• 1 TB Dijon mustard

Preparation

Step 1

Season chicken with salt & pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken & cook, turning once, until golden, about 12 minutes. Transfer to a plate & cover with foil. Add butter to skillet & lower heat to medium. Stir in mushrooms & shallots & cook until tender, about 5 minutes. Season with salt & pepper, sprinkle with flour, & cook, stirring, for 1 minute. Whisk in the chicken stock, creme fraiche/sour cream, tarragon, mustard, & any chicken juices. Spoon sauce over chicken.