- 2 boneless, skinless chicken breasts, pounded ¼ inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cups coarsely chopped porcini mushrooms
- ½ cup julienned leeks (white part only)
- 1 carrot, peeled and julienned
- 2 tablespoons minced shallots
- 1 cup dry white wine (substitute white grape juice)
- 1 tablespoon Dijon mustard
- 1 bay leaf
- 1 sprig fresh tarragon, plus 2 teaspoons chopped
- 3 tablespoons unsalted butter
- 2 tablespoons minced fresh parsley
- 2 teaspoons minced fresh dill, plus 4 sprigs, for garnish
- 2 tablespoons crème fraîche
- Zest of ½ lemon
- ½ lemon, cut into ¼-inch slices, for wheel garnish
Season the chicken breasts with salt and pepper.
Heat the olive oil in a medium pot over high heat. Sauté the mushrooms for 1 minute. Add the leeks, carrots and shallots and sauté for 3 minutes.
Add the wine, mustard, bay leaf and sprig of tarragon. Bring to a low boil and add the chicken breasts. Reduce the heat and simmer, covered, for 10 to 15 minutes, flipping the chicken a couple of times.
Transfer the chicken breasts to a plate and tent loosely with foil. Increase the heat to medium-high and cook the sauce until it starts to thicken. Then whisk in the butter, the remaining 2 teaspoons tarragon, the parsley and dill. Taste and adjust the seasoning.
Serve each chicken breast with a generous amount of sauce, 1 tablespoon of the crème fraîche and a dash of lemon zest. Garnish with 2 sprigs of dill and lemon wheels.