# What You'll Need:
→ 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 garlic cloves, minced
→ Dairy
05 - ½ cup heavy cream
06 - 2 tbsp unsalted butter
→ Pantry
07 - 2 tbsp olive oil
08 - ½ cup low-sodium chicken broth
→ Herbs & Seasonings
09 - 2 tbsp fresh tarragon, chopped (or 2 tsp dried tarragon)
10 - Salt, to taste
11 - Black pepper, to taste
→ Garnish
12 - Fresh tarragon sprigs (optional)
# Directions:
01 - Pat chicken breasts 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 and sear for 4 to 5 minutes per side until golden and nearly cooked through. Remove chicken, cover loosely, and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté shallot for 2 minutes until softened. Add garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and most moisture has evaporated.
05 - Pour in chicken broth, scraping the browned bits from the skillet. Stir in heavy cream and tarragon, then bring to a gentle simmer.
06 - Nestle chicken breasts back into the sauce and cook uncovered for 5 to 7 minutes until chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
07 - Season with additional salt and pepper as needed. Garnish with fresh tarragon sprigs and serve hot.
