Chicken Breasts with Mushrooms and Tarragon

Since we had some extra mushrooms from last night, I thought this would be a perfect dish. I cooked this once before and made several "helpful" notes in the cookbook that would make it better. I changed up a few of the ingredients by omitting some and adding a little here and there. I've Put my alterations in red. The reason I omitted the chicken broth is because I thought it was a little too potent (I used water instead).


Recipe from the Good Housekeeping cookbook

Ingredients:
2 TBSP olive oil (EVOO for the Rachel Ray fans)
8 ounces sliced mushrooms
1 large shallot finely chopped
3 TBSP all purpose flour
2 TBSP chopped fresh tarragon or 1 tsp dried tarragon
1/2 tsp salt
1/4 tsp ground black pepper
6 small boneless skinless chicken breast halves
1 cup chicken broth (1/2 cup water)
1/4 cup dry white wine

Directions:
1. In a 12 inch skillet, heat 1 TBSP oil over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has evaporated, 12-15 min. Transfer mushroom mixture to bowl.

2. On a plate, combine flour, 1 TBSP chopped tarragon, salt, and pepper (keep 1 tsp and set aside for the sauce); use flour mixture to coat chicken, shaking off excess.

3. In the same skillet, heat remaining 1 TBSP oil over medium-high heat until very hot. Add chicken and cook until golden brown and cooked throughout (about 4 min per side). Transfer chicken to a plate.

4. Add broth (or water), wine, remaining 1 TBSP chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. I also added about a teaspoon of the flour mixture to thicken the sauce a little. Pour sauce over chicken.

Nutritional info per serving: About 212 calories, 29g protein, 7g carbs, 7g total fat, 66mg cholesterol, 437mg sodium