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Ingredients
| chicken breasts: 6 breasts (halved) |
| sea salt: 1/2 tsp (divided) |
| black pepper: 1/2 tsp (divided) |
| dried thyme (leaves): 1/8 tsp |
| olive oil: 2 Tbl |
| unsalted butter: 2 Tbl |
| green onions - spring or scallion (chopped): 1/2 cup (chopped) |
| white mushrooms: 0.5 lb (sliced) |
| white wine: 1 cup |
| dried tarragon (leaves): 1/2 tsp |
| sour cream: 1 cup |
Chicken Triest
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Wash and pat dry chicken breasts. Trim off any fat, pound lightly (for a more even piece of chicken).
- Combine 1/4 tsp pepper, salt, and the thyme and season chicken on both sides.
- Heat skillet on medium high, add butter and olive oil.
- Add chicken breasts and brown for 3 minutes on each side.
- Remove chicken to a platter, and add mushrooms and green onions to skillet.
- Saute mushrooms and onions, then add the wine, tarragon and remaining salt and pepper.
- Stir to combine, and then add chicken breasts back to the pan. Simmer for 20 minutes.
- Remove chicken to serving platter, and stir in sour cream.
- Heat sauce through then pour all over chicken breast. Looks pretty garnished with some fresh chopped parsley!