Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce

Chicken served in a quick, easy and tasty tarragon and mustard mushroom sauce.

ingredients

• 1 tablespoon oil
• 4 small chicken breasts, pounded thin and seasoned with salt and pepper
• salt and pepper to taste
• 1 tablespoon oil
• 8 ounces mushrooms, sliced
• 1 medium shallot, finely diced
• 1 clove garlic, chopped
• 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons grainy mustard
• 2 tablespoons tarragon, chopped
• salt and pepper

directions

1. Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside.
2. Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes.
3. Add the shallot and saute for 1 minute.
4. Add the garlic and saute for half a minute.
5. Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
6. Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.

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