Ingredients
1 teaspoon dried tarragon
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 lbs. boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chopped shallots
16 ounces sliced mushrooms
1/2 cup dry white wine
1/2 cup chicken stock
2 stems fresh tarragon
2 tablespoons half and half
1 tablespoon dijon mustard
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley, for garnish
Preparation
Sprinkle the dried tarragon, salt, and pepper all over the chicken. In a 5-7 quart pressure cooker, heat the oil over medium-high heat. In batches, cook the chicken turning once, until lightly browned on both sides, about 3 minutes. Transfer to a plate and set aside. Remove any remaining oil. Add the butter and heat over medium heat. Add the shallots and stir until softened, about 1 minute. Add the mushrooms and saute about 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits in the cooker. Stir in the stock and add the fresh tarragon. Return the chicken to the cooker. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 10 minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the chicken to a serving platter and cover with foil to keep warm. Discard fresh tarragon stems. Skim any fat from the surface of the cooking liquid. Bring to a boil, uncovered, over medium heat. In a small bowl, combine the half and half, mustard, and cornstarch. Whisk in the cornstarch mixture until completely dissolved. Cook until just thickened. Season to taste with salt and pepper. Pour sauce over chicken, sprinkle with parsley, and serve.
