I recently saw a take on this recipe in Food & Wine, and decided to make it for Patrick and me with a bit of a healthier twist. It turned out so yummy and made a great meal. I hope you love it as well!
Here’s what you need:
1.5-2 pounds boneless, skinless chicken breasts (I did 3 large breasts)
1 lemon, cut in half
salt and pepper
2-3 tablespoons olive oil
1 tablespoon butter
1 package white mushrooms, sliced
2 shallots, sliced
1 cup white wine
2 cups broth
1/2 cup fat free half and half (or heavy cream – if you want to be real about it)
4 heaping teaspoons grainy mustard (I used Grey Poupon)
1 tablespoon dried, or 2 tablespoon fresh and chopped, tarragon
Here’s what you do:
1. Lay a piece of saran wrap on a cutting board. Place the chicken on the saran wrap, squeeze half of the lemon juice over the chicken and season with salt and pepper. Cover with another piece of saran wrap and pound with a meat tenderizer. Remove the top piece of saran wrap, flip over the chicken, squeeze the other half of the lemon juice, season with salt and pepper, cover again with a new piece of saran wrap and pound with the meat tenderizer.
2. Cut the chicken into strips. Heat 2 tablespoons olive oil in a heavy skillet (or nonstick pan). When the pan is hot, add about half of the chicken strips. Cook for about 3 minutes on the first side, and 2-3 on the second side, until the chicken is browned on both sides but not cooked all the way through. (For me, I had to cook a bit, take out the chicken, let some of the liquid boil off, and then put it back in to brown it.) When the chicken is browned, use a slotted spoon or tongs to move it to a rectangular baking dish. Add another tablespoon of olive oil and cook the rest of the chicken the same way. When you are done, pour off the excess oil into the sink.
3. Preheat the oven to 350 degrees.
4. Melt the butter in the hot skillet. Add the mushrooms and cook a few minutes. Add the shallot and cook a couple of minutes more. Then add the wine and allow it to cook for about 3 minutes. Add the broth, half and half, mustard, and tarragon and bring to a boil. Allow the liquid mixture to cook until it reduces down, about 10 minutes.
5. When the liquid is done, pour it over the chicken and cover the pan with foil. Cook the chicken in the oven for about 25 minutes and check to make sure it’s done.
Serve over pasta with olive oil and Parmesan, over rice, or with crusty bread.