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

Chicken served in a quick, easy and tasty tarragon and mustard mushroom sauce.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 1 tablespoon oil
  • 4 small chicken breasts, pounded thin and seasoned with salt and pepper
  • salt and pepper to taste
  • 1 tablespoon oil
  • 8 ounces mushrooms, sliced
  • 1 medium shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons grainy mustard
  • 2 tablespoons tarragon, chopped
  • salt and pepper
  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.
  2. Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes.
  3. Add the shallot and saute for 1 minute.
  4. Add the garlic and saute for half a minute.
  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.
  6. Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.