Chicken Mushrooms In Tarragon Sauce Recipes

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CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE



Chicken with Creamy Mushroom, Mustard and Tarragon Sauce image

A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes.

Provided by Jennifer

Categories     Main Course

Time 35m

Number Of Ingredients 10

3 Tbsp olive oil
6-8 pieces chicken thighs (skin-on/bone-in)
1/4 cup onion (diced)
8 oz whole button mushrooms (sliced or halved, or left whole if very small)
3/4 cup dry white wine
1 1/4 cup chicken stock or broth
3/4 cup heavy cream
2 Tbsp + 1 tsp. grainy mustard ((less if using regular Dijon))
2 Tbsp fresh tarragon, chopped ((or 1 1/2 tsp. dried))
1 Tbsp cornstarch

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.

Nutrition Facts : Calories 348 kcal, Carbohydrate 10 g, Protein 5 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 236 mg, Sugar 3 g, ServingSize 1 serving

CHICKEN WITH CREAMY TARRAGON MUSHROOM SAUCE



Chicken with creamy tarragon mushroom sauce image

This easy 30-minute entrée turns versatile chicken breasts into a decadent and comforting dish with its creamy pan sauce. First, chicken is seared in a pan on the stovetop, and then garlic and mushrooms are sautéed in the fond that's left behind which is later deglazed with white wine. During the last step, a rich-flavored mixture of Dijon mustard, Greek yogurt, and tarragon is stirred into the mushroom mixture. We love the liquorice-like flavor of the tarragon but any fresh herb, like thyme, rosemary, or basil works well here too. For a veggie-forward meal, serve with roasted zucchini, asparagus or green beans.

Categories     Dinner

Time 28m

Yield 4 servings

Number Of Ingredients 10

3 tsp Olive oil
20 oz Uncooked boneless skinless chicken breast 4 (5-oz breasts)
0.5 tsp Table salt
0.25 tsp Black pepper
2 cup(s) Cremini mushroom(s) thinly sliced
1 medium clove(s) Garlic clove(s) minced
0.25 cup(s) White wine dry
3 Tbsp Plain lowfat Greek yogurt
2 tsp Dijon Mustard
1.5 tsp Fresh tarragon

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

Nutrition Facts : Calories 103 kcal

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE



Chicken in mushroom and tarragon sauce recipe image

This delicious and easy to make chicken in mushroom and tarragon sauce is perfect for dinner. Serve with new potatoes and fresh greens for a family dinner

Provided by Jessica Dady

Categories     Dinner

Time 55m

Yield Serves: 6

Number Of Ingredients 10

2tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
300g closed cup white mushrooms, wiped, trimmed and sliced
6 boneless, skinless chicken breast fillets, cubed
150ml white wine
150ml chicken stock
300ml double cream
Salt and freshly ground black pepper, to taste
3tbsp freshly chopped tarragon plus extra to garnish

Steps:

  • Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
  • Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
  • Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
  • Season to taste with salt and freshly ground black pepper and stir in the tarragon.

Nutrition Facts : @context https, Calories 493 Kcal, Sugar 3.7 g, Fat 31.9 g, SaturatedFat 16.9 g, Sodium 0.6 g, Protein 42.2 g, Carbohydrate 5.0 g

MUSHROOM TARRAGON CHICKEN



Mushroom Tarragon Chicken image

Make and share this Mushroom Tarragon Chicken recipe from Food.com.

Provided by tamibic

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 whole chicken breasts, split (bone in)
2 tablespoons flour, salt & pepper to taste
2 tablespoons butter
1/2 lb sliced mushrooms
1 onion, chopped
2 cloves minced garlic
1/2 cup white wine or 1/2 cup chicken broth
1/4 teaspoon sugar
1/2 teaspoon tarragon
1/2 cup sour cream
2 sliced green onions

Steps:

  • Dredge chicken in flour mixture and brown on all sides in butter.
  • Remove and set aside.
  • Add onions, garlic and mushrooms to pan and cook until limp.
  • Stir in sugar, tarragon and wine.
  • Return chicken; cover and simmer for 25 minutes.
  • Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
  • heat until sauce thickens.
  • Sprinkle with green onion.

TARRAGON MUSHROOM CHICKEN



Tarragon Mushroom Chicken image

Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. "I often make this dish when my children and grandchildren visit," she pens from Miami, Florida. "Using the slow cooker leaves me more time to enjoy their company."

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sherry or chicken broth
2 tablespoons butter, melted
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Steps:

  • Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 138 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 534mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

CHICKEN & MUSHROOMS IN TARRAGON SAUCE



CHICKEN & MUSHROOMS IN TARRAGON SAUCE image

Make and share this CHICKEN & MUSHROOMS IN TARRAGON SAUCE recipe from Food.com.

Provided by Alan Leonetti

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 whole chicken breasts (skinned & boned)
1 1/2 cups fresh mushrooms (sliced)
2 tablespoons extra virgin olive oil
1 cup heavy whipping cream
2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon tarragon
2 cups cooked rice (white or long grain)

Steps:

  • Cut chicken into bite size pieces& cook along with the mushrooms in the olive oil in a skillet over medium heat.
  • Stir often until chicken is done.
  • Drain, discarding all the drippings& set aside in a bowl, keeping the chicken& mushrooms warm.
  • In the same skillet, stir together the whipping cream& flour,& add the salt& tarragon.
  • Cook& stir until thick& bubbly,& return the chicken& mushrooms to the skillet.
  • Cook& stir until heated through,& serve over hot bed of rice.

Nutrition Facts : Calories 1292.2, Fat 85, SaturatedFat 37.1, Cholesterol 348.6, Sodium 521.7, Carbohydrate 60.3, Fiber 1.2, Sugar 1, Protein 69.3

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