# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.32 lbs)
→ Vegetables
02 - 9 oz cremini or white mushrooms, sliced
03 - 1 medium shallot, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1/2 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 2 tablespoons olive oil
08 - 1/2 cup low-sodium chicken broth
→ Herbs & Seasonings
09 - 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)
10 - Salt and black pepper, to taste
→ Garnish (optional)
11 - Fresh tarragon sprigs
# How To Make It:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden and nearly cooked through. Transfer chicken to a plate and cover loosely.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté shallot for 2 minutes until softened, then add garlic and cook for 30 seconds.
04 - Add mushrooms to the skillet and cook, stirring occasionally, for 5 to 6 minutes until browned and excess moisture has evaporated.
05 - Pour in chicken broth, scraping up browned bits from the bottom. Stir in heavy cream and chopped tarragon. Bring mixture to a gentle simmer.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Cook uncovered for 5 to 7 minutes until chicken reaches an internal temperature of 165°F and sauce thickens slightly.
07 - Adjust seasoning with salt and pepper to taste. Garnish with fresh tarragon sprigs if desired and serve immediately.
