Chicken Breasts in Tarragon Cream Sauce

Ingredients

Chicken:
4 – 6 skinless and boneless chicken breasts
2 – 3 tbsp fresh green seasoning
1 tbsp paprika
1 tbsp chopped tarragon
3 cloves garlic, chopped
Juice of 1 lime
1 tsp salt
½ tsp black pepper

Sauce:
2 cups sliced fresh mushrooms
2 tsp chopped tarragon
2 cloves garlic, minced
1 cup chicken stock
2 cups heavy cream
¾ tsp salt
¼ tsp black pepper
2 – 3 tbsp olive oil
2 oz butter

Directions

Season the chicken with the green seasoning, paprika, tarragon, garlic, lime juice, salt and black pepper. 

Let marinate for at least 1 hour.
Heat oil in a large sauce pan over medium high heat. 

Add the chicken breasts and let sear, just until a golden brown on both sides. This should only take 2 – 3 minutes. 

Remove and set aside. Reduce the heat to medium. Add the butter to the same pan and let melt. Add the mushrooms and let cook for 2 – 3 minutes. 

Season with a little salt and pepper. Add the garlic and let cook for 1 minute. Add the chicken stock and stir. Let the mixture cook and reduce by half.

Add the cream and the tarragon and stir. Season with a little more salt and pepper. Return the chicken breasts to the pan and let the chicken cook in the sauce approximately 15 minutes depending on the size of the breasts. The sauce should be thickened. Taste and adjust seasoning. Serve hot.