Tuesday, April 8, 2014

Pan Seared Chicken Breasts in a Mushroom, Tarragon, and Mustard Pan Sauce

 
Sometimes I start thinking that I'm a good cook. But...
 
Luckily my 2 year old keeps my ego in check.
 
Last night I made burgers and the Princess told me it was "so disgusting".
 
My feelings were genuinely hurt. Didn't she realize I took the time to marinate the portobello mushrooms and to carmelize the onions?

I tried not to let the cranky critic get me down...
 
I set out to impress her tonight. Surely she would see the effort I put into this meal.

The verdict???? Well, she ate it. She didn't say "It smells, tastes very good", like she does when she eats Jello or hot dogs. But thats okay. At least it wasn't disgusting.

Here's what we had:

Pan Seared Chicken Breasts in a Mushroom, Tarragon, and Mustard Pan Sauce

Ingredients
  • 1 tablespoon oil
  • 4 small chicken breasts, pounded thin and seasoned with salt and pepper
  • salt and pepper to taste
  • 1 tablespoon oil
  • 8 ounces mushrooms, sliced
  • 1 medium shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup white wine or a splash of brandy or 1/2 cup chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons grainy mustard
  • 2 tablespoons tarragon, chopped
  • salt and pepper
 
 Get the recipe here: Closet Cooking
  

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