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Frey Vineyards

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Julie St. Pierre
 
July 14, 2009 | Recipes | Julie St. Pierre

Organic Chardonnay Chicken in Tarragon Mushroom Sauce

Organic Chardonnay chicken in mushroomsauce.

This elegant chicken dish is easy to prepare and never fails to impress. It’s a versatile recipe that tastes delicious with potatoes, rice or pasta. Serves 4-6.
 
Organic Chardonnay Chicken in Tarragon Mushroom Sauce
4 organic boneless, skinless chicken breasts
1 tsp olive oil
1 T butter
1 large shallot, minced
17 fresh tarragon leaves
Salt and pepper
¾ cup Frey Organic Chardonnay wine
½ cup heavy cream
1 tsp arrowroot
1 tsp Dijon mustard
1 lb fresh mushrooms, sliced

Rinse the chicken, pat dry, and season with salt and pepper. Add the oil to a large skillet and cook the chicken over medium-high heat until golden brown on both sides (about 15 minutes). Remove chicken and set aside.
 
Next, lower heat to medium and add 1 tablespoon butter, the minced shallots and tarragon. Sauté, stirring frequently for about a minute. Add the sliced mushrooms and increase the heat to medium high, stirring occasionally until they appear medium to dark brown in color.
 
Push the mushrooms around the edge of the skillet and return the chicken to the center of the pan. Pour the wine over the chicken, and adjust heat to simmer lightly for 5-7 minutes, depending on thickness of chicken.
 
Meanwhile, mix the cream, arrowroot and mustard. Turn the chicken, pour the cream mixture into the pan and simmer lightly for another 5-7 minutes. Serve immediately.

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