Lemon Tarragon Mushroom Chicken

And I’m back with another Lemon Tarragon recipe creation.

This time, the combination is on the savory side, with the addition of sautéed chicken breast and mushrooms. Oh, and a hint of stone-ground mustard!

 

Lemon Tarragon Mushroom Chicken

 

2 Tbs. butter (or oil)
2 large boneless, skinless chicken breasts
2 cups wild mushrooms, sliced
sea salt and pepper
1 tsp. stoneground mustard
juice and zest of 1 lemon
1 Tbs. fresh tarragon, finely chopped

 

Heat the butter (or oil) in a large skillet over medium heat.

Add the chicken breasts and sear on each side until golden brown.

Add the mushrooms to the skillet, as well as the salt and pepper.

Cook, stirring, until the mushrooms release their juices.

Add the mustard, lemon juice, and zest.

Cover and continue to cook until the chicken is cooked through.

Add the tarragon and allow to sit for 2-3 minutes off the heat.

Plate and serve.