Brandied Tarragon Chicken

Have you ever cooked with tarragon?  It is apparently fairly common in French cooking but I hadn't used it until about a year ago.  Let me tell you, I am a huge fan.  It has the most lovely scent--kind of floral and sweet smelling (the scent reminds me a little bit of cinnamon, weirdly enough).  Paired with the brandy and mushrooms in this dish, you get a really nice medley of complementary favors that are sure to make your mouth happy.  I make several chicken & mushroom dishes because my husband loooooves mushrooms (though he might hate the gratuitous use of o's right there).  He likes every one of the recipes, but this is definitely the favorite.  He calls it "the one."

Brandied Tarragon Chicken

Number of Servings: 4
Time to Prepare: 30 minutes

• 2 Tbsp olive oil
• 4 chicken breasts
• salt
• pepper
• 1/4 to 1/2 cup flour
• 2 Tbsp butter
• 1/2 red onion, halved and thinly sliced
• 1/4 cup brandy
• 8 oz sliced mushrooms
• 1/4 cup white wine
• 1/4 cup cream
• 2 tsp dried tarragon

Heat oil in a large skillet over medium high heat.  Season the chicken on both sides with salt and pepper and dredge lightly in flour, making sure to shake off any excess.  Brown chicken 3 to 4 minutes on each side, then remove to a plate.  

Reduce heat to medium and melt in butter.  Saute the onions for about 3 minutes, until soft but not browned.  Remove pan from the heat, add the brandy and ignite (make sure to use a long kitchen match or long lighter) until the flame subsides. Return pan to the heat, add mushrooms, and cook 2 to 3 minutes.  Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.  Reduce heat to low and simmer 8 to10 minutes, until the chicken is cooked through.

Source: slightly adapted from Food Network

Produce Used: Red onion, mushrooms