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TARRAGON CHICKEN WITH MUSHROOMS
4 servings
Ingredients:
-4 small-medium boneless, skinless chicken breasts or two large breasts cut in half, trimmed of fat (1-1 1/4 pounds total) (or 4 boneless, skinless thighs)
-1/4 teaspoon salt, plus more to taste
-1/4 teaspoon freshly ground pepper, plus more to taste
-3 teaspoons extra-virgin olive oil or canola oil, divided
-6 ounces of stemmed sliced cremini or shitake mushrooms
-1 medium shallot finely chopped (approximately 3-4 tablespoons finely chopped shallots)
-1/2 cup reduced-sodium chicken broth
-1/2 cup dry white wine
-2 tablespoons brandy (optional)
-1-2 tablespoons. reduced-fat sour cream, or crème fraiche (optional)
-1 tablespoon chopped fresh tarragon, or 2 teaspoons dried tarragon (you can also substitute thyme and/or rosemary)
-a few squeezes of fresh lemon juice (optional)
Preparation:
1. Place each chicken breast between two pieces of plastic wrap or parchment paper and use a kitchen mallet or rolling pin to pound the chicken to a uniform thickness of about 1/2-3/4 inch thick. Season chicken on both sides with 1/4 teaspoon each salt and pepper. Dust the skinless chicken lightly with flour.
2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Sautee the sliced mushrooms until they have given off their water and begun to brown. Remove from heat and reserve.
3. Add the chicken and cook until well browned, about 3 minutes per side. After browning the first side squeeze a bit of lemon juice over the browned chicken. After browning the second side, transfer to a plate and tent with foil.
4. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. At this point you can add the 2 tablespoons of brandy and reduce until almost evaporated. (optional)
5. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3-5 minutes. Stir the reserved mushrooms, mustard (optional), sour cream (or crème fraiche), and tarragon into sauce. Season to taste with salt and pepper.
6. Return the chicken and any accumulated juices to the pan; spoon the sauce over the chicken and reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes.
7. Plate and spoon the sauce over the chicken.
*Notes:
If you are not concerned about the extra fat, and you want optimum flavor, choose air-chilled chicken breasts or thighs with bone-in and skin, and skip dusting with flour.
If you choose not to thicken the sauce with the sour cream and mustard (classic French cooking), you can squeeze a little lemon juice over the chicken while you brown it and thicken the sauce with flour like a roux or gravy. (Mix 2 teaspoons flour with 2 tablespoons of melted butter until smooth and slowly add to reduced wine/broth stock, whisking constantly to avoid clumps.)
If you don’t have fresh tarragon, you can add 2 teaspoons of dried tarragon to the stock as it reduces.
It helps to pound the chicken breasts between plastic wrap to an even thickness….this avoids overcooking and helps tenderize the breasts. Or, you can use chicken tenders.
As with all recipes, experiment and make it your own.
Adapted from a recipe in EatingWell Magazine