Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce

Step 1

Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside.

Step 2

Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes.

Step 3

Add the shallot and saute for 1 minute.

Step 4

Add the garlic and saute for half a minute.

Step 5

Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.

Step 6

Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.

Step 7

Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside.

Step 8

Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes.

Step 9

Add the shallot and saute for 1 minute.

Step 10

Add the garlic and saute for half a minute.

Step 11

Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.

Step 12

Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.