Chicken Triest

Name: Chicken Triest
Ingredients: 6 boneless skinless chicken breast halves; 12 teaspoon sea salt, divided; 12 teaspoon pepper, divided; 18 teaspoon dried thyme; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 12 cup green onion, chopped; 12 lb mushroom, sliced; 1 cup white wine; 12 teaspoon dried tarragon; 1 cup sour cream

11 ingredients

12 steps

Ingredients

6 boneless skinless chicken breast halves
12 teaspoon sea salt, divided
12 teaspoon pepper, divided
18 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons unsalted butter
12 cup green onion, chopped
12 lb mushroom, sliced
1 cup white wine
12 teaspoon dried tarragon
1 cup sour cream

Directions

1

Wash and pat dry chicken breasts.
2

Trim off any fat, pound lightly (for a more even piece of chicken).
3

Combine 1/4 tsp pepper, salt, and the thyme and season chicken on both sides.
4

Heat skillet on medium high, add butter and olive oil.
5

Add chicken breasts and brown for 3 minutes on each side.
6

Remove chicken to a platter, and add mushrooms and green onions to skillet.
7

Saute mushrooms and onions, then add the wine, tarragon and remaining salt and pepper.
8

Stir to combine, and then add chicken breasts back to the pan.
9

Simmer for 20 minutes.
10

Remove chicken to serving platter, and stir in sour cream.
11

Heat sauce through then pour all over chicken breast.
12

Looks pretty garnished with some fresh chopped parsley!