Anyway, I discovered this wonderful herb while preparing this sauce to be served over roasted chicken. It was truly love at first bite. I'm now driving my Mr. Snooty crazy, wanting to put Tarragon in everything. He'll survive, I assure you. But all of a sudden I've become obsessed with sauces, which is never good for a *muffin-top* like me. Still, it's difficult to break an obsession, especially when you have no desire to. To me, this sauce is quite bland without the tarragon, so let's get to it, shall we?
Ingredients For Sauce:
1 - 8 ounce container sliced fresh mushrooms (baby bella or button)
2 Tablespoons unsalted butter
2 cloves garlic, minced
2 shallots, chopped
1 Tablespoon fresh tarragon (but dried is perfectly acceptable)
salt & pepper, to taste
1 Cup low sodium chicken stock
1 cup half-n-half (or sometimes I just use milk)
2 Tablespoons cornstarch (or flour) mixed in 1/3 cup cold water
Ingredients For Chicken Breasts:
4 chicken breasts
3 Tablespoons flour
salt & pepper, to taste
Directions:
1. Heat olive oil and butter in skillet.
2. Add mushrooms and shallots. Saute for 5 minutes.
3. Add garlic and tarragon and saute for 1-2 more minutes.
4. Stir in the chicken broth and allow to simmer while you prepare the rest of the meal.
5. Cover and set aside.
7. Carve your roasted chicken (which can be purchased at almost any grocery store these days).
8. Pour desired amount of sauce over chicken slices.
9. This is also an excellent sauce for fish and other types of poultry. It's also quite tasty over veggies and pasta.
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