A tasty weeknight dish!

1/4 cup olive oil
2 pounds chicken breasts (boneless,skinless, pounded to 1/4-inch thick)
1/2 cup all-purpose flour
1 pound crimini mushrooms (thinly sliced)
2 shallots (peeled, minced)
1/2 cup red wine
1/2 cup chicken stock (warmed)
3 tablespoons unsalted butter
1 tablespoon dijon mustard
2 tablespoons fresh tarragon (whole leaves)
Kosher salt and freshly ground pepper (to taste)

Season chicken with salt and pepper. Place flour in a baking dish and season with Kosher salt and pepper.
Dredge chicken in flour, shaking any excess off.
In a large heavy bottomed skillet, heat olive oil over medium-high heat. Add chicken to pan, working in small batches. Flipping once, cook chicken until golden brown, about 4 minutes per side.
Add mushrooms to pan, adding more olive oil if needed. Allow to cook until caramelized, about 7 minutes. Add shallots and cook another 3 minutes. Deglaze pan with red wine and allow mixture to reduce by half. Add chicken stock and whisk to combine, cooking until sauce thickens, about 3-4 minutes more. Add butter and Dijon to pan and whisk to combine. Add 1 tablespoon of tarragon to pan and stir. Remove to platter and serve warm!
Tip: If making this dish in the spring or summer, use white wine or rose instead of red!