And, I’m back with another Lemon Tarragon recipe creation.
This time, the combination is a on the savory side, with the addition of sautéed chicken breast and mushrooms. Oh, and a hint of stoneground mustard!

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Lemon Tarragon Mushroom Chicken

2 Tbs. butter (or oil)
2 large boneless, skinless chicken breasts
2 cups wil 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 and 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.