Chicken Breast with Wild Mushrooms and Tarragon Sauce
Nutrivore Score: 336
Ingredients
- 3 tablespoons olive oil or your favorite vegetable oil
- 2 large shallots thinly sliced
- 1 pound wild mushrooms sliced
- 1 1/2 teaspoons salt
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 3 tablespoons flour, grain-free flour alternative, or your favorite flour blend, divided
- 4 chicken breasts about 2.5 pounds
- 1.5 cups chicken stock
- 2 tablespoons arrowroot powder or corn starch
- 1 clove garlic
- tablespoon fresh lemon juice
Instructions
- In a large skillet, heat 2 tablespoons oil over medium heat. Add shallots and mushrooms and cook until tender and lightly browned. With slotted spoon, transfer to a small bowl.
- On a plate, mix salt, tarragon, and cassava flour. Use to coat chicken breast. In the same skillet, add the remaining 1 tablespoon oil and increase to medium-high heat. Add chicken and cook, turning once, until golden brown. Reduce heat to medium-low, cover and cook about 10 minutes longer, until internal temperature reaches 160 degrees F or juices run clear when pierced with a knife.
- Place chicken on four plates and keep warm.
- In a cup, mix arrowroot powder with broth. Pour into skillet and heat to boiling over high heat, stirring to deglaze the skillet. Add garlic, lemon juice, and browned shallots and mushrooms. Pour over chicken and serve.
Nutrition
Nutrition Facts
Chicken Breast with Wild Mushrooms and Tarragon Sauce
Amount per Serving
Calories
349
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
75
mg
25
%
Sodium
1146
mg
50
%
Potassium
1010
mg
29
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
30
g
60
%
Vitamin A
184
IU
4
%
Vitamin C
5
mg
6
%
Calcium
68
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
I like to use Cassava flour as it is the most nutrient dense option and acts similarly to regular flour in this recipe.