Discover the delightful flavors of Tarragon Mushroom Chicken with this easy-to-follow recipe. Juicy chicken breasts are sautéed to perfection and paired with a creamy sauce featuring fresh tarragon and earthy mushrooms. This dish is not only quick to prepare but also perfect for weeknight dinners or special occasions. Learn how to create a comforting and gourmet meal that your family will love, complete with tips for serving and pairing suggestions. Elevate your culinary repertoire with this savory, aromatic dish that brings a taste of elegance to your table.
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Easy Tarragon Mushroom Chicken with Milk and Butter
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Experience the deliciousness of Tarragon Mushroom Chicken with this simple yet elegant recipe. Tender chicken breasts are sautéed and enveloped in a creamy sauce featuring fresh tarragon and savory mushrooms. Perfect for both weeknight meals and special occasions, this dish is quick to prepare and sure to impress. Discover tips for serving and pairing to elevate your dining experience. Add this aromatic and flavorful recipe to your culinary repertoire and delight your family and guests.
Equipment
Skillet or Frying Pan: For sautéing the chicken and making the sauce.
Cutting Board: For preparing the chicken and vegetables.
Chef’s Knife: For chopping the mushrooms, onions, and tarragon.
Meat Thermometer: To check the doneness of the chicken.
Spatula or Tongs: For flipping and removing the chicken from the pan.
Whisk: For mixing the sauce ingredients.
Measuring Cups and Spoons: For accurate ingredient measurements.
Serving Platter: For presenting the finished dish.
Ladle or Spoon: For serving the sauce over the chicken.
Ingredients
12 chicken pieces with skin 12
butter, melted
DLS or salt and seasoned pepper
3 tbsp. butter or margarine 45 mL
4 cups sliced, fresh mushrooms or 2x10 oz. (2 x 284 mL) cans, with juice 1 L
1/4 cup flour 60 mL
1 1/2 cups chicken stock 375 mL
1/2 tsp. dried tarragon or 1 tbsp. (15 mL) minced fresh 2 mL
3/4 cup light cream or evaporated milk 175 mL
1/4 cup white wine (optional) 60 mL
salt and pepper to taste
Instructions
1
Arrange the chicken pieces, skin side up, on a greased baking tray. Brush with melted butter and sprinkle generously with DLS*, or salt and pepper.
2
Bake at 375°F (190°C) for 30 – 40 minutes, or until skin is WELL BROWNED. Remove chicken to a 4–5-quart (4–5 L) casserole dish.
3
Melt butter and saute the mushrooms. Sprinkle with the flour and stir, blending well. Gradually add the chicken broth, stirring continually to keep the sauce smooth. Add the tarragon and cook until thickened. Add cream and wine, then season to taste.
4
Pour the sauce over the chicken in the casserole dish. Bake, uncovered, at 250°F (180°C) for 30 minutes. This chicken is great served over rice or noodles.