Chicken Breast with Wild Mushrooms and Tarragon Sauce

Shallots, garlic, fresh tarragon, and wild mushrooms combine in a rich sauce to take this Chicken Breast with Wild Mushrooms and Tarragon Sauce recipe to the next level, both in terms of flavor and nutrition.

Featured Ingredients

Chicken white meat is one of the most popular parts of the chicken as it is a low-carb and low-fat food. It is particularly rich in vitamin B3 (niacin), selenium, vitamin B6 (pyridoxine), coQ10, and phosphorus, plus more. Per 3.5 ounce serving, it offers 22.2 g of protein, making it a very lean, high-protein food choice.

Mushrooms are by far the best food source of the non-proteinogenic amino acid ergothioneine, which has been nicknamed the “longevity vitamin” since studies show that it reduces all-cause mortality and is associated with longer lifespan!

Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.

Chicken White Meat Nutrients

Maitake Mushroom Nutrients

Extra-Virgin Olive Oil Nutrients

Chicken Breast with Wild Mushrooms and Tarragon Sauce

Nutrivore Score: 336

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 349kcal

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Ingredients

• 3 tablespoons olive oil or your favorite vegetable oil
• 2 large shallots thinly sliced
• 1 pound mushrooms wild, 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 1/2 pounds
• 1 1/2 cups chicken stock
• 2 tablespoons arrowroot powder or corn starch
• 1 clove garlic
• tablespoon lemon juice freshly squeezed

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.