INGREDIENTS
6
chicken thighs
salt and pepper
8 oz
sliced crimini mushrooms (baby portabella)
4 oz
shallots (sliced)
1/4 cup
oil (divided)
1/2 cup
dry white wine
1 tbsp
lemon juice
1 tsp
lemon zest
1
in cube bouillon (I use Better Than Bouillon a jar)
2 tbsp
chopped tarragon
1 1/2 cups
heavy cream
More tarragon for garnish (optional)