Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion sliced
- 8 ounces mushrooms white button or cremini, sliced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 4 teaspoons tomato paste
- 1/2 cup diced canned tomatoes
- 2 cups chicken stock plus more if needed
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon fresh thyme chopped
- 1 bay leaf
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear the chicken until golden on both sides. Remove the chicken and set aside.
- Reduce the heat to medium. Add the butter to the same pan, then stir in the sliced onion, mushrooms, and garlic. Sauté until the vegetables are soft and lightly browned, about 10 minutes.
- Pour in the white wine and let it reduce for about 2 minutes. Stir in the tomato paste, diced tomatoes, chicken stock, tarragon, thyme, and bay leaf.
- Return the chicken to the pan, cover, and simmer for 20 minutes. Check on it halfway through and add more chicken stock if needed to prevent the chicken from drying out. Uncover and simmer for an additional 10 minutes until the sauce thickens.
- Taste and adjust the seasoning with salt and pepper. Remove bay leaf, garnish with fresh parsley if desired, then serve hot.
