Chicken Breast with a Tarragon Mushroom Cream Sauce

I'm sure there are plenty of recipes out there for Tarragon Chicken, but this is my own that I happened to conjur up quickly after a long day at work. It was given a thumbs up approval and recommended for a restaurant menu item. It even sounds and looks fancy because of the word "tarragon" and the cream sauce. It sure it yummy though!


INGREDIENTS

3 - 4 TBSP of olive oil
balsamic vinegar
4 garlic cloves, minced
salt & pepper to taste
1 1/2 fresh chopped tarragon
2 cups sliced mushrooms
1 cup chicken broth or 1 if handy 1 cup of white wine to deglaze the pan
1/2 cup of cream
4 boneless skinless chicken breast.
fresh tarragon for garnish

In a pan, drizzle olive oil to coat on medium high heat. Once oil barely starts to smoke add garlic and turn heat down to medium. Saute garlic until very fragrant and make sure garlic does not brown.

Now turn heat back up to medium high heat and add the chicken. Sear both sides until lightly browned . Salt & Pepper the chicken to taste. Sprinkle chicken with chopped tarragon and balsamic vinegar. Add mushrooms and chicken broth or wine. Stir up the chicken from bottom of pan to to make sure pan is deglazed and once it comes to a boil. Cover pan, turn heat down to medium and let simmer for 5 - 10 minutes, checking a couple times lifting check breasts and making sure they don't burn.

Now add the cream and simmer for five minutes until sauce thickens now add more fresh tarragon and serve.

Dish best served with mashed potatoes, rice, lentils, steamed or grilled veggies.