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CHICKEN - PAN FRY - Pan Seared Chicken in Tarragon Cream Sauce :]>
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| [Chicken Again] Ingredients: | |
| 4 | chicken breasts |
| kosher salt | |
| black pepper to taste | |
| 2 Tbsp | extra virgin olive oil |
| 3 Tbsp | shallots |
| 3/4 cup | heavy cream |
| 3 Tbsp | fresh tarragon, finely chopped |
| Juice of half a large | lemon |
| 1 1/2 cup | crimini mushrooms, cleaned with stems removed, sliced |
| 6 -8 large | garlic cloves, cut in half |
| 1/4 cup | dry white wine |
| 2 Tbsp | butter |
Season your chicken with kosher salt and black pepper. Add a couple of tablespoons of olive oil to a heavy pan and let it get really hot. Add the chicken to the hot oil. After a few minutes, flip the chicken. Cook until done, 20 minutes. Remove the chicken to a plate and cover lightly if you wish to keep warm.
To that same pan, medium heat, without cleaning it out, add your shallots, sauté until translucent. Add in the garlic cloves, sauté until lightly browned. Add in the crimini mushrooms. Add in the butter next for some silkiness.... Followed by that dry white wine to deglaze the pan.
Bring to a boil and add in the fresh chopped tarragon. After it reduces a bit, add the heavy cream. Cook until thickened, add back the cooked chicken. Add the juice of half a lemon, just to add some brightness to the sauce. Before serving, garnish with fresh tarragon.
Served over garlic mashed potatoes, with a side of roasted asparagus.
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