Chicken in Mushroom-Tarragon Sauce
Ingredients:
| 3 | boneless skinless chicken breasts (around 2 pounds) |
| 2 | eggs |
| ½ | cup plain breadcrumbs |
| ½ | cup grated parmesan cheese |
| 2 | tablespoons oil |
| 1½ | tablespoons butter |
| ½ | pound mushrooms, sliced |
| 2 | cloves garlic, minced |
| 3 | tablespoons finely chopped scallions |
| ¾ | cup dry white wine or vermouth |
| 1¼ | cups chicken broth or stock |
| ½ | cup heavy cream |
| 1 | tablespoon mustard |
| 1 | teaspoon dried tarragon |
Slice chicken breasts in half crosswise to make cutlets. Pound to a consistent thickness for more even cooking. In one bowl, beat eggs; in another bowl, stir together bread crumbs and parmesan cheese.
Heat oil in a high-sided skillet over medium heat. When the oil shimmers, dip chicken into the beaten eggs, then dredge through the breadcrumb mixture to coat. Pan fry a few pieces at a time, 4 to 5 minutes each side. Set aside the chicken, and pour off any remaining oil.
Return the skillet to medium heat, add the butter. Once melted, add the mushrooms. Cook until tender and browned. Add garlic and scallions and cook about 2 minutes. Add wine or vermouth, and cook until liquid is reduced to a few tablespoons. Add chicken stock, cream, and mustard. Bring to a boil, reduce to a simmer, add tarragon, and continue cooking until reduced by half.
Return chicken to the skillet. Simmer over medium heat until cooked through, spooning sauce over top. (Avoid stirring too much to keep breading intact.) Check seasonings for balance.
Options: Serve over buttered noodles, or with a side of wild rice, or cut chicken into chunks and wrap inside savory crepes with additional sauce spooned on top. Garnish with parsely or scallion tops.