French Butter-Poached Chicken with Tarragon and Chanterelle Mushrooms

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup unsalted butter, cubed
• 1 cup chanterelle mushrooms, cleaned and sliced
• 1 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons fresh tarragon, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Season the chicken breasts with salt and freshly ground black pepper on both sides.
2. 02
   In a large skillet, melt half of the butter over medium heat until it begins to foam.
3. 03
   Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.
4. 04
   In the same skillet, add the chanterelle mushrooms and sauté for 5 minutes until they release their moisture and begin to brown.
5. 05
   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
6. 06
   Add the chicken stock and bring to a simmer. Return the chicken to the skillet, lower the heat, and add the remaining butter piece by piece, stirring to create an emulsion.
7. 07
   Sprinkle the chopped tarragon over the chicken and cover the skillet. Let the chicken poach gently in the butter mixture for 15-20 minutes until cooked through.
8. 08
   Once the chicken is tender, remove from the skillet and reduce the sauce slightly if desired for a thicker consistency.
9. 09
   Serve the chicken with the chanterelle mushrooms and sauce spooned over the top. Garnish with freshly chopped parsley.