Ingredients

• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1 c. button mushrooms (sliced)
• 3 chicken breasts
• flour for dusting
• 2 Tbsp. all purpose flour
• 2 Tbsp. butter
• 2/3 c. dry white wine
• 2 c. chicken broth
• 1 c. cream
• 1/8 c. chopped tarragon (optional)

Steps

1. Saute mushrooms in butter and oil. Set aside
2. Cut chicken breasts in half and pound to 1/3 in. thick
3. Season chicken with salt, pepper, and dust in flour
4. Add chicken to hot oil and butter in pan. Turn occasionally until browned on all sides about 6-8 minutes. Set chicken aside
5. In the same pan, melt 2 Tbsp butter and flour to make a roux.
6. Add the wine and chicken stock. Scrape up the bits that are stuck to the bottom
7. Brind mixture to a boil, then reduce heat and simmer.
8. Whisk & cook until the sauce is thickened about 7-10 minutes.
9. Stir in tarragon, salt, pepper, cream. Add chicken and mushrooms

Notes

• Julia Child didn't use tarragon in this recipe