Chicken Triest
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves
- 1⁄2 teaspoon sea salt, divided
- 1⁄2 teaspoon pepper, divided
- 1⁄8 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1⁄2 cup green onion, chopped
- 1⁄2 lb mushroom, sliced
- 1 cup white wine
- 1⁄2 teaspoon dried tarragon
- 1 cup sour cream
directions
- 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!
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RECIPE SUBMITTED BY
Gohogsgirl
Kansas City, 0
I love to cook.