A flavorful and hearty chicken dish inspired by the classic French Chasseur recipe.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the chicken to achieve a nice sear.
Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same skillet, sauté the shallots until softened.
Stir frequently to prevent the shallots from burning.
Add the mushrooms and cook until they release their moisture and begin to brown.
Cook over medium-high heat to achieve a nice caramelization.
Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
This step helps thicken the sauce later.
Deglaze the pan with white wine, scraping up any browned bits from the bottom.
The browned bits add flavor to the sauce, so ensure they are incorporated.
Stir in the tomato paste and tarragon, then return the chicken to the skillet.
Ensure the chicken is well-coated with the sauce.
Cover and simmer until the chicken is cooked through, about 25 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Garnish with fresh parsley and serve warm.
Serve with a side of your choice, such as rice or mashed potatoes, for a complete meal.
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