This is a dish that sounds gourmet but is a snap to pull off. I love the flavor of tarragon and it seems to me that it is terribly underused. With this creamy sauce served over smooth mashed potatoes it will be hard to only have one helping!
It would be a real shame if this was not on your dinner table tonight.☺
So wash them mitts, lets get cooking!
Tarragon Chicken
Serves 6
2c. chopped button mushrooms
1 medium sized onion chopped
3 thinly sliced chicken breast
2 Tbsps. Olive oil
1 1/2 tsp dried Tarragon
1/4 c heavy cream
1 3/4 c chicken broth
3Tbsp butter
3 Tbsps. flour
Salt and pepper to taste
- Using 1 Tbsp. of oil heat in a large sauté pan over medium high heat.
- Sprinkle the raw chicken with 1/2 tsp of tarragon, salt and pepper then fry it in batches, with 1-2 minutes on each side then remove and set aside
- Add in the remaining oil into the pan and add onions, mushrooms and the remaining tarragon. Sauté for about 5 minutes or until the onions are translucent and mushrooms are tender.
- Return cooked chicken to the pan then push all the contains to the outside edge of the pan. In the middle add the butter and melt. Once its melted whisk in flour and cook for one minute.
- Add in chicken broth and whisk until smooth then stir everything together until broth is thickened.
- Once the broth is thick and bubbling swirl in the cream and add more salt and pepper if desire.
- Serve over hot mashed potatoes. Enjoy!
