- 500g of white mushrooms
- extra virgin olive oil
- 6 small skinless, boneless chicken breasts
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 3/4 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon corn starch mixed with 1 tablespoon water
- ~ 1 tablespoon dried tarragon (season to taste)
- 1 teaspoon fresh lemon juice
- 1/2 cup grated Gruyère cheese
1. Heat a large, deep sauté pan over medium high heat. Season chicken breasts with salt and pepper and add them to the pan. They should sizzle right away. Sauté for about 4 minutes each side. Remove them from pan to a plate.
2. Add butter and mushrooms and S&P to the pan and sauté mushrooms until they just start to release their liquid, about 4 minutes.
3. Add white wine and simmer until reduced, about 3 minutes.
4. Add the heavy cream, corn starch mixture, and the tarragon and simmer until the sauce has thickened, about 4 minutes. Add the lemon juice and blend well. Add the grated Gruyère and stir constantly until melted and blended in. Season again with salt and pepper.
6. Return chicken to the pan. (While the chicken was sitting, it sweat out a lot of juices. I added these back into the sauce). Stir to coat chicken and simmer until heated through, about 3 minutes.
Serve immediately over rice, pasta, or mashed potatoes.