# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
→ Vegetables
02 - 9 oz cremini or white mushrooms, sliced
03 - 1 medium shallot, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - ½ cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 2 tablespoons olive oil
08 - ½ cup low-sodium chicken broth
→ Herbs & Seasonings
09 - 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)
10 - Salt and black pepper, to taste
→ Garnish
11 - Fresh tarragon sprigs (optional)
# Directions:
01 - Pat chicken dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes on each side until golden and nearly cooked through. Transfer to a plate and loosely cover.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté shallot for 2 minutes until softened, then add garlic and cook for 30 seconds.
04 - Add mushrooms and cook, stirring occasionally, for 5–6 minutes until browned and most liquid has evaporated.
05 - Pour in chicken broth, scraping browned bits from the pan. Stir in heavy cream and tarragon, bringing the mixture to a gentle simmer.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Cook uncovered for 5–7 minutes, until chicken reaches 165°F internally and sauce slightly thickens.
07 - Season with salt and pepper to taste. Garnish with fresh tarragon if desired and serve immediately.
