- 4 chicken breasts
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Byrd's white seasoning mixture
- 4 tablespoons chopped fresh Tarragon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon olive oil
- 1 tablespoon flour
- 2 tablespoons fresh tarragon (2 teaspoons dried)
- 2 cloves finely minced garlic
- 1 chopped shallot
- 8 ounces mixed wild mushrooms
- 1 cup chicken broth
- Kosher salt
- Fresh ground pepper
- ¼ cup chopped chives or spring onion tops (green part only)
Preheat the oven to 375o F.
Chicken Prep: Make a slit in the chicken breast by inserting the knife into the tip nearest the rib bones. Create a pocket by slicing to the right, remove the knife and then slice to the left. Be careful to not cut through the breasts. Mix the olive oil, seasoning mixture, and tarragon together. Press a teaspoon of the mixture into the pocket of each breast. Using your finger or spoon spread it throughout the slit. Take another teaspoon and spread under the skin of each breast. With any remaining mixture spread it over the skin and the rib bones of the chicken.
Heat a medium-large sauté pan over medium high heat. Add the olive oil and lay the chicken breasts in the pan skin side down. Cook until golden brown, turn chicken and brown other side. Transfer chicken to an oven-proof dish and bake 15- 20 minutes.
Meanwhile, add 1 tablespoon of olive oil, and flour to the sauté pan. Cook for a minute or so stirring to mix the olive oil and flour as well as to scrape up any browned bits that remain in the pan. Add the tarragon, garlic, shallot and mushrooms; cook for a minute or so to soften and add the chicken broth. Cover, reduce heat to low and cook for 5-7 minutes. Remove the cover and check the sauce for consistency. Reduce the sauce if needed until slightly thickened. Season with salt and pepper to taste.
Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Serve each breast with the mushroom tarragon sauce. Garnish with the chopped chives.