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Chicken & Mushrooms in Butter Sauce


  • 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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