My take on Michelin award-winning chef Nick Nairn's Tarragon Chicken with Wild Mushrooms

I love Scottish cooking, especially when the temperature drops and the snow flies. And I am especially partial to a rich sauce. So, I decided to take on Nick Nairn's Tarragon Chicken with Wild Mushrooms, paired with pan-roasted green beans and oven-roasted baby potatoes! The inspiration for this recipe came from Nick's 2002 cookbook, New Scottish Cookery. Here's my version of Nick's wonderful meal...
Ingredients
3 organic chicken breasts
2 tablespoons of butter
8 ounces wild mushrooms (I bought oyster and shiitake mushrooms)
1 pound baby potatoes (I roasted up three pounds)
12 ounces French/green beans
1 cup white wine
1 medium shallot, chopped
3 to 4 cloves fresh garlic, minced
1 cup heavy cream
2 tablespoons fresh tarragon, finely chopped
Instructions
1. Season the chicken on all sides with salt and pepper. Allow the chicken to rest for 30 minutes on the counter to take off the refrigerator chill.
2. Melt the butter in a skillet at medium temp. Add the chicken and leave undisturbed for 10 minutes.
3. Prepare the potatoes. Wash, dry, toss in a tablespoon of oil (I use avocado oil), spread out on a sheet pan in a single layer, season with salt and pepper, and bake at 425° F for 30 minutes. Shake the pan after they have been in for 15 minutes to help all sides crisp.
4. Turn the chicken over. Add the mushrooms to the pan. Cook for another 10 minutes. Stir the mushrooms occasionally.
5. This is a good time to make the beans. Heat another skillet on medium. Add some oil, the beans, season with salt, pepper, and a touch of granulated garlic. Toss until the beans reach your desired cooking level (I like mine al dente).
6. When the chicken reaches an internal temperature of 155° F, remove the chicken and mushrooms to a bowl and tent with foil. Add the wine, allowing the wine to glaze the pan. Add the shallots and the garlic. Bring the wine to a boil and reduce until most of the wine has evaporated.
7. Reduce heat to medium. Add the heavy cream and the tarragon to the pan, along with the chicken, mushrooms, and any juices. Stir the chicken in the sauce until everything is warm.
8. Plate with the potatoes and beans - enjoy!

[@stacief6738]

Oh wow!! Definitely trying this recipe too.

[@TheAdventuringFoodie]

You should! Let me know how it turns out!