Fresh tarragon and chives, tangy goat cheese and a bit of mayo combine to make a delicately flavored spread that turns a simple grilled chicken sandwich into a real gourmet treat.

Pan-Seared Chicken Sandwich w/Tarragon-Goat Cheese Spread

A delicious spread made with fresh tarragon, chives, goat cheese and mayo elevates this grilled chicken sandwich to a true gourmet treat.

Author: Lynne Webb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

4 boneless, skinless chicken breast halves
3 tablespoons vegetable oil, divided
Salt and freshly ground black pepper
3 tablespoons mayonnaise
4 ounces goat cheese (chèvre), softened
2 tablespoons fresh tarragon leaves, chopped
1 tablespoon fresh chives, chopped
1 medium sweet onion, sliced
8 ounces mushrooms, sliced
4 soft rolls
White truffle oil (optional – see notes)

Instructions

If necessary, remove the tenderloins from the chicken breasts, then place them between 2 sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. Using 1 tablespoon of the oil, brush both sides of the chicken, then season with salt and pepper and set aside.
Combine the mayonnaise, goat cheese, tarragon and chives in a small bowl until smooth. Set aside.
Heat the remaining 2 tablespoons of oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the mushrooms, season with salt and pepper, and continue cooking until the mixture is nicely browned, 6 to 7 minutes longer. Transfer to a bowl and set aside.
Increase the heat on the pan to medium-high and add the chicken. Cook until the juices run clear and there is no trace of pink in the center, 2-1/2 to 3 minutes per side.
To assemble the sandwiches, slice the rolls horizontally and spread a portion of the goat cheese mixture on each. Add the onion-mushroom mixture and chicken. Serve immediately.
Note: If you have some on hand, a drizzle of white truffle oil really adds a fabulous touch to these sandwiches. The flavor is subtle, but noticeable.
Makes 4 servings

Notes

About the truffle oil:

If you don’t keep white truffle oil in your pantry, give it a try. Since it’s only used as a finishing oil (not for cooking), you only use a little bit at a time, so it’s really not all that expensive.

We like I Peccati di Ciacco Alba White Truffle Oil, imported from Italy. It’s a top quality, extra virgin olive oil that’s been infused with pieces of white truffle.

We usually order through the mail from Gourmet Delights because we know for sure that it will be fresh and full of flavor.

Pan-Seared Chicken Sandwich w/Tarragon-Goat Cheese Spread