Ingredients
1-ounce dried mushrooms (any kind)
3 boneless chicken breasts cut in half
Kosher salt
1/2 teaspoon black pepper
1/4 cup unsalted butter
1 medium onion, minced
2 tablespoons flour
1/2 cup dry white wine or chicken stock
1/2 cup heavy cream
1 tablespoon chopped tarragon leaves or 1 teaspoon dried tarragon
Cover dried mushrooms with 1 cup of hot water. Let stand for 15 to 20 minutes. Remove mushrooms and set aside; strain soaking liquid to remove any grit. Set liquid aside. Leave small mushrooms whole; cut larger ones in half lengthwise.
Melt butter over medium in a large skillet. Add chicken, and cook until barely cooked on both sides, 1 to 2 minutes per side (do not brown). Transfer chicken to a plate.
Increase heat to medium-high. Add onion to skillet; cook until softened, about 3 minutes. Sprinkle with flour and whisk until smooth. Add wine or stock and cook, stirring often for 2 minutes. Whisk in 1 cup reserved mushroom soaking liquid and return chicken and mushrooms to skillet. Reduce heat to medium-low; cover and cook until chicken is tender and cooked through, about 10 minutes.
Remove chicken from pan and whisk in cream, tarragon, and salt and pepper to taste.
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