Created by Sue Lau on April 8, 2013
Step 1: Season chicken with salt and pepper.
Step 2: Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
Step 3: Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
Step 4: Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
Step 5: Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
Step 6: Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.