Country French Chicken

If you don't like mushrooms this is not the dish for you.I love mushrooms and I am crazy about this dish,its absolutely delicious.

6 Servings
1-1/2 pounds chicken cutlet(I used Chicken breasts)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 pound assorted mushrooms(White,Cremini,Shiitake)sliced.
1 large shallot,minced.
1 cup chicken broth
1/4 cup dry white wine
chopped tarragon or parsley for garnish


1. If chicken cutlets are not evenly thin,pound to 1/8 thickness,on waxed paper,mix flour, salt, pepper, and 1 tablespoon chopped tarragon; use to coat chicken cutlets.

2. In 12-inch skillet,heat 1 tablespoon oil over medium-high heat. Add mushrooms and shallot and cook,stirring often,12 to 15 minutes,until any liquid evaporates.Transfer to bowl.

3.In same skillet,heat remaining 1 tablespoon oil.Add half of chicken;cook about 4 minutes per side ,until golden.Transfer to platter;keep warm.Repeat with remaining chicken;transfer to platter.

4. To drippings in skillet,add chicken broth,white wine, mushroom mixture, and remaining 1 tablespoon chopped tarragon;boil 1 minute.Pour mushroom sauce over chicken cutlets;garnish with chopped tarragon.


quick tip:A good skillet has a thick base so that heat spreads evenly,low sides so steam can escape,and a heat safe handle.Stainless steel sandwiched with a copper core,anodized aluminum,and heavier cast iron are all excellent heat conductors.