Ingredients

  • 4 chicken breast halves, boneless, skinless
  • 2 tablespoons unsalted butter
  • 1 cup chicken broth
  • ¼ cup white wine
  • ¼ cup chopped shallots
  • 1 clove garlic, minced
  • 1 cup whipping cream
  • ½ cup sliced fresh mushrooms
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon freshly grated lemon peel
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • lemon slices
  • fresh tarragon sprigs

Directions

1. In large heavy skillet over medium high heat, melt butter.
2. Add chicken and cook until light brown, about 2 minutes per side. Stir in broth, wine, shallots and garlic. Cover, reduce heat to medium and simmer about 10 minutes.
3. Transfer chicken to serving platter and tent to keep warm.
4. Boil pan liquid about 7 minutes or until reduced to about 1/2 cup.
5. Remove from heat and slowly add cream, stirring constantly.
6. Return to heat, add mushrooms and tarragon; cook about 5 minutes, stirring.
7. Stir in lemon juice, lemon peel, salt and pepper.
8. Pour sauce over chicken and garnish with lemon slices and tarragon sprigs.

Notes
Charlene Chambers
Ormond Beach, FL
2005 Finalist


Categories
Chicken