Chicken With Creamy Tarragon Mushroom Sauce Recipes

CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE

Steps:

• Preheat oven to 375 F. and have a baking sheet ready.
• In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
• Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
• Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
• Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

CHICKEN WITH CREAMY TARRAGON MUSHROOM SAUCE

Steps:

• Heat 2 teaspoons oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to skillet and cook, turning occasionally, until chicken is cooked through, 8-10 minutes. Transfer to plate; cover to keep warm.
• Add remaining 1 teaspoon oil to skillet. Add mushrooms and garlic and cook, stirring often, until mushrooms are softened, about 5 minutes. Add wine and bring to boil. Cook until wine is slightly reduced, about 3 minutes. Remove pan from heat and stir in yogurt, mustard, tarragon, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve chicken with mushroom sauce.
• Serving size: 1 chicken breast with about 1/4 cup mushrooms and sauce

CREAMY TARRAGON CHICKEN WITH MUSHROOMS AND CHEVRE

Steps:

• Season chicken with salt and pepper.
• Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
• Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
• Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
• Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
• Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
• I served this along side wild rice, but you can do as you like.