 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From Jambalaya Junior League of New Orleans cookbook! Remember to use a dry white wine, such as chardonnay. I don't care for tarragon, so I use herbs de provence. I also have used lite sour cream with good results! Ingredients:
6 boneless skinless chicken breast halves |
1/2 teaspoon sea salt, divided |
1/2 teaspoon pepper, divided |
1/8 teaspoon dried thyme |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1/2 cup green onion, chopped |
1/2 lb mushroom, sliced |
1 cup white wine |
1/2 teaspoon dried tarragon |
1 cup sour cream |
Directions:
1. Wash and pat dry chicken breasts. Trim off any fat, pound lightly (for a more even piece of chicken).
2. Combine 1/4 tsp pepper, salt, and the thyme and season chicken on both sides.
3. Heat skillet on medium high, add butter and olive oil.
4. Add chicken breasts and brown for 3 minutes on each side.
5. Remove chicken to a platter, and add mushrooms and green onions to skillet.
6. Saute mushrooms and onions, then add the wine, tarragon and remaining salt and pepper.
7. Stir to combine, and then add chicken breasts back to the pan. Simmer for 20 minutes.
8. Remove chicken to serving platter, and stir in sour cream.
9. Heat sauce through then pour all over chicken breast. Looks pretty garnished with some fresh chopped parsley!
|
|