Mustard Tarragon Chicken

MUSTARD TARRAGON CHICKEN

4 Tbsp. olive oil, divided
4 Tbsp. butter, divided
8 oz sliced or chopped mushrooms
1 green onion, chopped
1 lb boneless skinless chicken breasts, chopped
2 tsp. tarragon
2 tsp. mustard
Salt and pepper
(2 c. cooked rice, optional)

Heat 2 Tbsp. each olive oil and butter in a skillet. Saute mushrooms. When they're almost done, add green onion and saute for one more minute. Remove with a slotted spoon.

Add the other 2 Tbsp. each of olive oil and butter to the skillet, along with the tarragon and mustard. Saute chicken until cooked through.

Mix together mushroom/green onion mixture, chicken, and rice. Season to taste with salt and pepper.

Mustard Tarragon Chicken (rice optional)

MUSTARD TARRAGON CHICKEN

4 Tbsp. butter
4 Tbsp. olive oil (plus more if needed)
8 oz sliced mushrooms
1 green onion, chopped
1 lb chicken breasts, cubed
2 tsp. mustard
2 tsp. tarragon
Salt and pepper to taste
Optional: 2 c. cooked rice

Heat butter and olive oil on medium high in skillet. Saute mushrooms. When almost done, add green onions. Remove mushrooms and green onions from skillet (leave juices in pan). Add more oil to skillet if needed. Cook chicken. Remove chicken from skillet (leave juices). Stir mustard and tarragon into juices in skillet. Add to rest of ingredients (including rice, if using) and mix well.

Potatoes O'Brien

POTATOES O'BRIEN

5 medium potatoes, cooked, peeled, and chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
2 green onions, chopped
8 oz mushrooms, sliced
Olive oil
Butter

Heat olive oil and butter in skillet over medium-high heat. Saute bell peppers and set aside. Saute mushrooms until tender and add to bell peppers. Add more oil and butter if needed. Brown potatoes on one side, flip, and brown the other side. Add cooked veggies with green onions back to pan. Stir and heat if necessary.