Chicken in mushroom and tarragon sauce Recipe

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serves:

6

Skill:

easy

Prep:

10 min

Cooking:

45 min

Chicken and tarragon, and cream and mushrooms, are two of those classic combinations where the flavours get along so well you know it is a natural match. Combine all four and the result is utterly delicious. This makes a lovely supper dish, especially if you’re entertaining; simply serve with rice and either green beans or a fresh green salad.

Ingredients

  • 2tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 300g closed cup white mushrooms, wiped, trimmed and sliced
  • 6 boneless, skinless chicken breast fillets, cubed
  • 150ml white wine
  • 150ml chicken stock
  • 300ml double cream
  • Salt and freshly ground black pepper, to taste
  • 3tbsp freshly chopped tarragon plus extra to garnish

Method

  • Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.

  • Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.

  • Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.

  • Season to taste with salt and freshly ground black pepper and stir in the tarragon.

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Serve on a bed of plain boiled brown rice with steamed green beans.

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