Pan Seared Chicken In Tarragon Cream Sauce Recipe

"This chicken dish is simply amazing, and so delicious, you will wonder where this recipe has been all your life. I serve it along with Alfredo sauce over linguine or egg noodles for one delicious entree. You can also serve it over mashed potatoes with a side of asparagus, or any other favorite veggie! PLEASE NOTE: You can use regular chicken breasts if you need to, but it saves time by using the thin cut ones. If you are using a regular chicken breast, you will need to either slice them thin by butterflying them (like a book) and pounding them out to a uniform thickness, OR you can cook them quite a bit longer, so that they will be completely cooked through. If you would prefer chicken thighs or similar dark meat pieces, go for it, but please cook them longer. ALSO PLEASE NOTE: Cooking time depends on how thick the chicken is so the cooking time listed is approximate! I got this from Menumusings."

Step by Step Method

Step 1

Season chicken with kosher salt and black pepper.

Step 2

Add 2 tablespoons of olive oil to a heavy pan, and let it get really hot.

Step 3

Add the chicken to the pan. The chicken should start to sizzle immediately. (If it doesn't, that means your oil is not hot enough. You may need to add the chicken in batches, depending on how much you are cooking. Don't overcrowd the pan, as it will drop the oil temperature too much).

Step 4

After a few minutes, flip the chicken over (The chicken should release easily if it's ready. If it sticks, it's not ready).

Step 5

Remove the chicken to a plate, and cover lightly if you wish to keep warm.

Step 6

To that same pan over medium heat, without cleaning it out, add shallots. You can add an extra tablespoon of oil if you feel the pan needs it. If you do, add it along one wall of the pan, so that by the time it gets to the bottom, it's hot. Saute them around for a minute or so, to allow them to wilt.

Step 7

Add in the garlic cloves. Add in the Crimini mushrooms and saute.

Step 8

Add the butter next for some silkiness, followed by that Dry White

Step 9

Wine (Sauvignon Blanc is great) to deglaze the pan. Note: Always use a wine that you are actually going to drink if you are a wine drinker. If you are not a wine drinker, I recommend that you purchase the small little individual wines that are available in a 4 pack. They are usually just the right amount for a recipe without