Chicken Triest

"From "Jambalaya" Junior League of New Orleans cookbook! Remember to use a dry white wine, such as chardonnay. I don't care for tarragon, so I use herbs de provence. I also have used lite sour cream with good results!"
 
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Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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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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Reviews

  1. Very easy to make and very tasty. I omitted the tarragon, because I couldn't find it here in South Africa, but it was still wonderful. Served it over pasta with the wine used in the sauce and everyone enjoyed it. Thanks for posting.
     
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