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Enjoy this delicious recipe courtesy of local food blogger Taylor Ellingson at Greens & Chocolate.
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 4 skinless, boneless chicken breasts
- 2 garlic cloves, minced
- 1 shallot, minced
- 8 oz. sliced mushrooms
- salt and pepper to taste
- 1 cup heavy cream
- 2 Tbsp. Dijon mustard, for optional marinade
- 2 Tbsp. Dijon mustard
- 4 tsp. fresh tarragon, chopped
- Do ahead (optional): Marinate chicken breasts in 2 Tbsp. Dijon mustard for 1–2 hours.
- Melt butter and olive oil in skillet over medium-high heat. Place chicken in skillet and brown on both sides. Reduce the heat to medium, cover skillet and continue cooking for 15 minutes.
- While the chicken is cooking you can chop the tarragon, mince the garlic and shallots and prepare any sidedish you plan to serve.
- After the chicken is done cooking, remove from skillet and set it aside while you make the sauce.
- Using the same skillet, add the garlic and shallots and saute for a couple of minutes until the shallots start to turn translucent and the garlic becomes fragrant.
- Add the mushrooms and cook until softened, about 5–7 minutes. You might want to add a little bit more olive oil if the pan is dry after you remove the chicken.
- Add the cream and scrape up any bits on the bottom of the pan. Add the Dijon and tarragon. Simmer for 5 minutes, when the sauce starts to thicken.
- Return chicken to pan and coat with sauce.
- Serve and enjoy!
Contributed by local food blogger Taylor Ellingson at greensnchocolate.com.
