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Categories:
chicken salt pepper thyme olive oil unsalted butter green onion mushroom white wine tarragon sour cream
Viewed: 24 - Published at: 3 years agoIngredients
- 6 boneless skinless chicken breast halves
- 12 teaspoon sea salt, divided
- 12 teaspoon pepper, divided
- 18 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 cup green onion, chopped
- 12 lb mushroom, sliced
- 1 cup white wine
- 12 teaspoon dried tarragon
- 1 cup sour cream
Method
- 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!
