Creamy Tarragon Chicken
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
620 kcal
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Course
Main Course
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Cuisine
French
Creamy Tarragon Chicken
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This creamy Tarragon Chicken recipe is quick enough for a weeknight meal but fancy enough for a dinner party! Tender chicken breasts cooked in a creamy sauce with mushrooms and the unique taste of tarragon.
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Ingredients
- 4 chicken breast skinless and boneless
- salt to season
- black pepper to season
- ½ tbsp plain flour
- 2 tbsp butter or as needed
- 1 tbsp olive oil light
- ½ cup white wine 60 ml
- 2 onion peeled and finely diced, or shallot, one yellow
- 2 cloves garlic minced
- 1 tbsp tarragon chopped, fresh
- 3 cups mushroom sliced, 260 g
- ¾ cup chicken stock 180 ml
- 1 cup cream 240ml
- salt to season
- black pepper to season
- tarragon to garnish, fresh
Instructions
- Season the chicken breasts with salt and pepper and lightly dust with a little flour on both sides. Butterfly the chicken breasts if they large and thick so that they cook evenly and quickly.
- seasoning chicken breasts
- Heat butter and oil in a skillet or casserole dish. Brown the chicken over medium heat for a couple of minutes, flipping over once. You want the chicken to be nicely golden but not cooked through. Set aside.
- pan frying chicken breasts in butter
- Deglaze the pan with the white wine, scraping any browned bits stuck to the pan loose – these add so much flavor! Simmer until the wine is almost completely cooked down.
- deglazing pan with white wine
- Add the shallots and a bit more butter and sauté, stirring, over low heat until softened. You can use onions instead of shallots if needed.
- pan frying shallots
- Stir in the minced garlic, tarragon and mushrooms and cooke for about five minutes until the mushrooms have softened.
- pan frying mushrooms
- Add the chicken stock and bring to a simmer. Return the chicken to the pan, cover and cook for 15-20 minutes or until almost cooked through.
- chicken cooking with mushrooms and stock in a pan
- Stir in the cream and cook until warmed through and slightly thickened. Taste and add salt and pepper and garnish more tarragon before serving.
- close up on a pan of tarragon chicken with cream and mushrooms
Notes
- I used a mix of wild mushrooms and chestnut (crimini) mushrooms. Feel free to use mushrooms or leave them out.
Nutrition Information
Show Details
Calories
620kcal
(31%)
Carbohydrates
11g
(4%)
Protein
54g
(108%)
Fat
38g
(58%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
243mg
(81%)
Sodium
407mg
(17%)
Potassium
1282mg
(27%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1193IU
(24%)
Vitamin C
7mg
(8%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 11g | 4% |
| Protein | 54g | 108% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 243mg | 81% |
| Sodium | 407mg | 17% |
| Potassium | 1282mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1193IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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