“Pardon me, do you have any Grey Poupon?” Please tell me you remember that commercial from back in the day! I got a chuckle when I threw the Grey Poupon in my cart in preps for this super simple recipe. I have to tell you, this recipe birthed from a couple items that were marked down in the produce section of my grocery store. I saw one of my favorite herbs, tarragon marked down and right below the herbs was a pound of sliced mushrooms marked down. I said to myself, “Self, there is a meal to be made here with these discounted gems and you’re going to whip it up for your website!” Sometimes, it’s really just that easy! This dinner is the perfect weeknight one skillet meal that will feed your entire family on a budget. The way the tarragon pairs with the mushrooms and tangy dijon is out of this world! Serve this up with a bright green salad and some mashed taters or egg noodles!
Mushroom Tarragon Dijon Chicken
4
servings10
minutes30
minutesIngredients
1 lb 1 Boneless Skinless Chicken Breast
1 Tbsp 1 Olive or Avocado Oil
1/4 cup 1/4 Flour
S&P to taste
1 Tbsp 1 Butter
1 1 Large Shallot
2 2 Cloves Minced Garlic
12-16 oz 12-16 Fresh Sliced White or Baby Bella Mushrooms
1-2 Tbsp 1-2 Fresh Minced Tarragon
1/2 cup 1/2 Dry White Wine
1 cup 1 Chicken Stock
1 1/2 – 2 Tbsp 1 1/2 – 2 Dijon Mustard
Directions
- To begin, preheat skillet with oil. Pound chicken and season with salt and pepper. Dredge in flour and pan fry for 5 minutes per side. Remove from skillet
- Add butter to your skillet and add chopped shallot. Sauté until translucent
- Add garlic and mushrooms. Salt your mushrooms and sauté until they are cooked down, about 5 minutes
- Add your tarragon and toss. Add white wine and reduce by 1/2. About 3 minutes
- Add chicken stock and dijon, stir well
- Nestle your chicken back in the pan and bring to simmer with the lid on to finish cooking your chicken, about 10 minutes
- Garnish with extra fresh tarragon and DIVE IN!
