Ingredients
- 16 ounces boneless skinless chicken breasts (four 4-ounce breasts)
- 1 1/2 tablespoons olive oil
- 1 pound sliced mushrooms (cleaned)
- 1/4 cup fresh chopped parsley
- 1 teaspoon dried tarragon
- 1/3 cup heavy cream
- 4 tablespoons dry vermouth
- Dash Salt
- 1 teaspoon pepper (to taste)
How to Make
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Step 1: Pound chicken breasts between two pieces waxed paper until flattened to about 1/4” thickness. Lightly salt and pepper.
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Step 2: In a large non-stick skillet, heat 1 T. of the oil and sear chicken until lightly browned on both sides. Just cook until done (no pink juice exuding). Remove to a platter and cover with plate or foil to keep warm.
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Step 3: Add remaining olive oil to skillet and saute mushrooms,
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Step 4: Stirring occasionally until lightly browned and done, about 5 minutes.
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Step 5: Lower heat and add vermouth, cream and tarragon and deglaze any brown bits off bottom of pan.
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Step 6: Pour mushroom cream sauce over chicken. Sprinkle with chopped parsley
We hope you enjoy this recipe!
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