# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (approximately 21 oz)
→ 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)
# How to Make It:
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 breasts and sear each side for 4 to 5 minutes until golden and mostly cooked. Remove and cover loosely.
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 to 6 minutes until browned and most liquid has evaporated.
05 - Pour in chicken broth, scraping up browned bits. Stir in heavy cream and tarragon. Bring to a gentle simmer.
06 - Nestle chicken breasts into the sauce. Cook uncovered for 5 to 7 minutes until fully cooked through (internal temperature 165°F) and sauce thickens slightly.
07 - Adjust seasoning with salt and pepper. Garnish with fresh tarragon if desired and serve warm.
