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.
2shallots or one yellow onionspeeled and finely diced
2clovesgarlicminced
1tbspfresh tarragonchopped
3cups(260g) mushroomssliced
¾cup(180ml) chicken stock
1cup(240ml) cream
salt and pepperto season
fresh tarragonto garnish
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
Video
Notes
I used a mix of wild mushrooms and chestnut (crimini) mushrooms. Feel free to use mushrooms or leave them out.