When it comes to cooking traditional French food, most people think of a complex concoction of ingredients in a Le Creuset pot, which has been simmering for hours and hours on the cook top.
The busy working Moms and Dads, later retirement or just busy with life...we are busy! Popularity of 30 minute meals has changed many French recipes and they have adapted to our busy life style. Case in point Tarragon Chicken...
2 T Olive oil
1 T unsalted butter
1 lb boneless chicken breast sliced, or 1 lb. chicken tenders
2 c. sliced mushrooms, can be any type you like
3 shallots chopped finely
3 T. tarragon, dried or minced fresh
1/3 c. dry white wine
2-3 tsp dijon mustard (to taste)
1 package or 5 1/2 ounces of Chevre goat cheese
1/2 c. heavy cream
salt and pepper to taste
Season chicken with salt and pepper.
Using a large skillet, add olive oil and butter on medium high. Melt the butter and add the chicken. Brown both sides of chicken.
Remove to bowl and add mushrooms, shallots and tarragon. When mushrooms are soft and slightly tinged with brown, add chicken, wine and mustard. Put on a lid and allow to cook on simmer for 10-15 minutes.
Add the Chevre in chunks, stirring and small amounts of cream until all the Chevre is incorporated and the sauce is creamy.
Adjust seasoning. Serve with your favorite rice. I served with Basmati rice.
This photo taken a couple years ago for a fun Halloween party!