PAN SEARED CHICKEN IN TARRAGON CREAM SAUCE

Steps:

• Season your chicken simply with kosher salt and black pepper. Add a couple of tablespoons of olive oil to a heavy pan and let it get really hot. Add the chicken to the pan. The chicken should start to sizzle immediately. If it doesn't, that means your oil is not hot enough. You may need to add the chicken in batches depending on how much you are cooking. Don't overcrowd the pan, as it will drop the oil temperature too much. After a few minutes, flip the chicken over. The chicken should release easily if it's ready. If it sticks, it's not ready. Remove the chicken to a plate and cover lightly if you wish to keep warm. To that same pan, without cleaning it out, add your shallots. I have my fire on about medium heat. You can add an extra tablespoon of oil if you feel like you need. If you do, add it along one wall of the pan, so that by the time it gets to the bottom, it's hot. Sauté them around for a minute or so to allow them to wilt. Add in the garlic cloves. I am not cutting them small. They will really mellow out and get sort of roasted and sweet when they are like this in the sauce. You can always pick out the large cloves later, but I betcha you will love them! Go ahead and add in the crimini mushrooms now. We will welcome the liquid that they are going to give off. Let's get this all sautéed together. Add in the butter next for some silkiness.... Followed by that dry white wine to deglaze the pan. I am now bringing this all up to a boil, and adding in the fresh chopped tarragon. Mmmm. After it reduces a bit, I added the heavy cream. We are in business now! When I get the sauce pretty