Nutrition Information (per serving)
calories
395
protein
41 g
sodium
588 mg
carbohydrates
29 g
fat
11 g
fiber
6 g
cholesterol
121 mg
Servings
4
Ingredients
4 4-oz boneless, skinless chicken breasts
¼ tsp freshly ground black pepper
2 tsp extra-virgin olive oil
1 Tbsp diced shallots
1 cup oyster mushrooms, sliced
⅓ cup white wine
2 tsp dry tarragon
½ cup chicken stock
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup heavy cream
¼ tsp Worcestershire sauce
2 cups mashed potatoes
2 cups steamed fresh green beans
Instructions
- Cut chicken breasts into 2-ounce medallions, pound until ¼ thick and season with pepper.
- In a large sauté pan over medium heat, sauté chicken in olive oil for 1 minute on each side. Remove chicken from pan and set aside. Add shallots and sauté briefly. Add mushrooms and sauté.
- Deglaze pan with wine, add tarragon and cook until almost dry. Add chicken stock and reduce until slightly thickened. Return chicken to the pan and cook 3 to 5 minutes, or until chicken reaches an internal temperature of 165F.
- Stir in salt, pepper, cream, and Worcestershire sauce and immediately remove from heat.
- In a large saucepan over high heat, bring water to a boil. Add green beans and cook for 8 to 10 minutes, or until al dente. Drain and serve.
- Serve 2 chicken medallions and equally divide mushroom sauce between 4 servings. Add ½ cup mashed potatoes and ½ cup green beans and serve.
