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How To make Chicken and Mushrooms In a Tarragon Sauce
2 ea Whole chicken breasts,
- skinned and boned 1 1/2 c Fresh mushrooms, sliced
2 T Oil
1 c Whipping cream
2 t Flour
1/4 t Salt
1/4 t Dried tarragon, crushed
4 c Rice, cooked
Cut chicken into bite size pieces, and cook along with the mushrooms in the oil in a skillet over medium heat. Stirring often until chicken is done, drain, discard the drippings and set aside. Keepthe chicken and mushrooms warm. Stir together the whipping cream and flour, and in the same skillet combine the with the salt and tarragon. Cook and stir until thick and bubbly, and return chicken and mushrooms to skillet. Cook and stir until heated through, and serve over hot rice. serves 4
How To make Chicken and Mushrooms In a Tarragon Sauce's Videos
13-Minute Meals: Grilled chicken breasts with mushroom tarragon cream sauce
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Chicken with Mushroom and Tarragon Sauce
Chicken with Mushroom and Tarragon Sauce Recipe Video. Easy to make delicious recipe available on cooksdelight.com
Roast Chicken with Mushroom & Tarragon - NoRecipeRequired.com
Get the complete recipe at:
Mushrooms and tarragon make these simply roasted chicken breast scream with flavor. Really very simple to make, you just have to sear off the chicken breasts before moving them into the oven for about 15 minutes. Roast the mushrooms along with with chicken, add use a bit of wine and chicken stock to make a great sauce.
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How to make Chicken Tarragon (Tarragon Mushroom Cream Sauce)
Today we want to show you how to make one of our childhood favorites. And this time, we actually did have it a lot growing up. This pan-seared chicken breast in a tarragon mushroom cream sauce is so addictive; it should be listed as an illegal substance. Tarragon isn’t a herb we use often, but this dish will make you want to use it more. We’ve been making Chicken Tarragon since we were young, and we hope you give it a try. Let us know what you think!
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How to make this:
Preparation
Dice 2 whole yellow onions and slice 400g or 4 cups of cremini mushroom. Butterfly your chicken breasts and flatten them out with a mallet or the bottom of a pan.
Cooking
Pour 1-2 tbsp of olive oil and bring to a high temperature. Sear the meat and make sure to get a nice browning on both sides. Once done, let it cool while you sauté the mushrooms and onions. Add the onion and mushrooms to the pan with a generous amount of olive oil and Season with salt and pepper .You really want to cook all the water out and get these caramelized.
Once the onions and mushrooms are done, deglaze the pan with 750ml of chicken stock. Cook this down so the stock reduces half way, then add 1 liter of heavy creamy and simmer for about 10-15 minutes.
Add 1-2 tbsp of tarragon and cook for another 1-2 minutes. Add more tarragon if you want a stronger flavor. Reduce until it's a nice thick consistency but you don't want it to be too thick as the sauce will thicken a bit as it cools. Taste and adjust seasoning as required. Once you're happy with the flavor, add your chicken back in the pan and cook for another 4-6 minutes.
Plating
Now that it's done cooking, you're ready to serve. We normally pair this with a simple mushroom risotto, or serve over noodles. It's even great on its own. Hope you Enjoy!
What's in this:
3-4 Chicken Breasts
3-4 tbsp of olive oil
¼ teaspoon of salt
¼ teaspoon of pepper
2 medium onions
400g of Cremini Mushroom s (4 cups)
750ml of chicken stock
1L of heavy cream
1-2 table spoons of tarragon (or more depending on your preference)
#fyp #ChickenTaragon #Chicken #Creamy #foodtutorial #recipe #food #Taragon
A recipe that celebrates chicken and tarragon (poulet a l'estragon)
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet a l'estragon (chicken in tarragon sauce). Get the recipe:
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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????????INGREDIENTS????????
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
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