Chicken Breast with Creamy Herbed Mushroom Sauce

This blog really is about the food I really cook for meals that we really eat. The photos are taken while I'm really cooking and just before we really dig in to eat. That's why I haven't blogged for a week. Puppy Daddy was out of town and I spent the week eating up all the left overs in the fridge. I was so excited to make this dish for his first dinner at home last night.

This is pretty simple and the creamy mushroom sauce is delicious both on the chicken and on buttered egg noodles. Start by pounding out your chicken breast to about 1/2 inch thick. You can just saute the breast by itself in some butter, but I really like it with a thin coat of breading on it. The flour also helps thicken up the sauce. Just cook the chicken breast breaded or not in butter. When it is cooked through and both sides are browned put it in an oven proof dish and keep warm in the oven.

Next make your sauce by sauteing sliced mushrooms and  chopped red onion. (You may need to add a bit more butter.) When the mushrooms and onions are soft, deglaze your pan with  dry sherry, scraping up the brown bits on the bottom of the pan. Next add  chicken stock or broth,  heavy cream, a few sprigs of thyme (The leaves will come off as it cooks. You just remove the stems before serving.) and dried tarragon. Cook  until the sauce starts to thicken. Spoon over your chicken and eat!


Ingredients
2 boneless, skinless chicken breasts
salt/pepper
1/2 cup flour
8 oz sliced mushrooms
2 - 4 TB butter
1/4 cup chopped red onions
2 TB dry sherry
1 cup chicken stock or chicken broth
1/2 cup heavy cream
3-4 sprigs of fresh thyme
1 TB dried tarragon

Directions
Pound chicken breast until about 1/2 thick. Season with salt and pepper. Dredge lightly in flour. Cook in a medium high skillet with 2 TB of butter until browned on both sides and cooked through. Remove to an oven safe dish and keep warm in a 200 degree oven. Saute mushrooms and onions is skillet adding butter if necessary. Cook over medium high heat until soft and browned. Deglaze skillet with sherry, scraping up the brown bits on the bottom of the pan. Add stock, cream, thyme and tarragon. Cook until it reaches desired thickness. Serve over chicken breast.