Chicken and Mushroom Stew with Creamy Tarragon Sauce and Green Beans

Chill in the air? Simmer this chicken and mushroom stew on the stove. Warm, comforting, creamy with a little crunch from the green beans. Pour some white wine in the recipe and sip a little while you wait, Julia Child style.
Makes 4 Servings
Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Difficulty: easy
INGREDIENTS:
4 Grass Roots Boneless, Skinless Chicken Breasts, cut into bite-size pieces
1/2 tbsp kosher salt
2 tsp freshly ground black pepper, divided
2 tbsp extra virgin olive oil
2 tbsp butter
2 shallots, peeled and chopped
16 oz mushrooms (recommend chestnut mushrooms for their nutty flavor), sliced thick
1/4 cup dry white wine
2 cups chicken stock
1/2 lb French green beans, washed and trimmed
8 oz crème fraîche (or you can substitute sour cream)
2 tbsp fresh tarragon, chopped
INSTRUCTIONS:
- Season the chicken with salt and one tsp of pepper. Heat the oil in a large skillet over medium-high heat and cook the chicken for about 5 minutes until browned. Remove the chicken from the skillet and set it aside.
- Add the butter to the same pan and melt. Add the shallots and mushrooms and cook until softened and just beginning to caramelize about 4 minutes.
- Pour in the wine and chicken stock and bring to a boil. Add in the green beans and browned chicken and reduce heat to low. Cover and let simmer for about 10 minutes or until green beans are tender, but still firm.
- Stir in the crème fraîche and tarragon and continue to simmer, uncovered for about 3-5 minutes until all is heated through and the chicken is completely cooked. Season with the remaining pepper before serving.
Nutrition facts:
Amount per serving
Calories 486
Total Fat 26.8g
Saturated Fat 11.6g
Cholesterol 142mg
Sodium 1419mg
Total Carbohydrate 13.2g
Dietary Fiber 3.4g
Total Sugars 3.3g
Protein 47.5g