mother-in-law's awesome mushroom chicken breast

Name: Mother-in-Law's Awesome Mushroom Chicken Breast
Prep time: 25 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 5 tablespoon(s) butter or margarine, divided; 1 tablespoon(s) fresh parsley (or 1 teaspoon dried parsley); 1 tablespoon(s) fresh tarragon (or 1 teaspoon dried tarragon); 6 - chicken breast halves, skinless and boneless; 1 cup(s) chicken broth; 8 ounce(s) fresh mushrooms, sliced; 1 small onion, cut into ringlets; 2 tablespoon(s) all-purpose flour; 1/2 can(s) heavy cream; 1/4 cup(s) dry white wine

★★★★★ 2

Mother-in-Law's Awesome Mushroom Chicken Breast on a plate.

review

a recipe by

Jayme Makowski

@Crikkit

Bellaire, MI

This is a great chicken dish. Rich in flavor, the tarragon puts it over the top. Acquired from my mother-in-law Carol Makowski.

Blue Ribbon Recipe

Jayme is right, this chicken breast recipe is awesome. The rich and creamy sauce with hints of tarragon is the perfect pairing to the slices of fresh mushrooms. Searing the chicken breasts gives them a nice crust that seals in the juices while they finish baking in the oven. Drizzling the mushroom sauce on top and dipping your chicken in it is amazing. This looks like a fancy recipe... no one has to know how easy it was to make.

— The Test Kitchen @kitchencrew

►

★★★★★ 2

serves 6

prep time 25 Min

cook time 20 Min

method Bake

Ingredients For mother-in-law's awesome mushroom chicken breast

5 Tbsp

butter or margarine, divided
1 Tbsp

fresh parsley (or 1 teaspoon dried parsley)
1 Tbsp

fresh tarragon (or 1 teaspoon dried tarragon)
6

chicken breast halves, skinless and boneless
1 c

chicken broth
8 oz

fresh mushrooms, sliced
1 sm

onion, cut into ringlets
2 Tbsp

all-purpose flour
1/2 can

heavy cream
1/4 c

dry white wine

How To Make mother-in-law's awesome mushroom chicken breast

1
Heat oven to 400. In a large skillet, place 3 tablespoons of butter or margarine, parsley, and tarragon. Heat until butter is melted and hot. Saute, in butter mixture, chicken breasts for 6-8 minutes on each side. Remove chicken from skillet, salt and pepper to taste.

2
Pour broth into the skillet and heat it to boiling. Remove broth from skillet and set aside.
3
Saute onions and mushrooms in the remaining 2 Tbsp of butter or margarine; blend in flour. Add broth, cream, and wine to the skillet with mushrooms and onions, stirring constantly until boiling. Take the pan off the heat.
4
Arrange chicken in a 9x13 casserole dish sprayed with cooking spray (I use butter flavored). Pour mushroom mixture over the chicken and bake for 20 minutes or until chicken juices run clear.
5
NOTES: This dish is best if you can use fresh herbs because the flavor is so intense, but if you don't have them dried herbs work just fine.
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