Pan Seared Chicken in Tarragon Cream Sauce


Pan Seared Chicken Breasts in Tarragon Cream Sauce - definitely date night worthy but simple enough for a busy work week, and your family will give it both thumbs up! Step-by-step photos! <3

Pan Seared Chicken Breasts in Tarragon Cream Sauce - definitely date night worthy but simple enough for a busy work week, and your family will give it both thumbs up! Step-by-step photos! <3

Ingredients: 

  • Thin cut chicken breasts (I was making 8)
  • kosher salt and black pepper to taste
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp shallots
  • 3/4 cup heavy cream
  • 3 Tbsp fresh tarragon, finely chopped 
  • Juice of half a large lemon
  • 1 1/2 cup crimini mushrooms
  • cleaned with stems removed, sliced
  • 6 -8 large garlic cloves
  • just cut in half
  • 1/4 cup dry white wine
  •  I used Sauvignon blanc
  • 2 Tbsp butter
Intructions:
  1. Season your chicken simply with kosher salt and black pepper.
  2. Add a couple of tablespoons of olive oil to a heavy pan and let it get really hot.
  3. Add the chicken to the pan.  The chicken should start to sizzle immediately.  If it doesn't, that means your oil is not hot enough.  You may need to add the chicken in batches depending on how much you are cooking.  Don't overcrowd the pan, as it will drop the oil temperature too much.