Chicken In Mushroom And Tarragon Sauce Recipes

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

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE

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.

MUSHROOM TARRAGON CHICKEN

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.

CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON

Steps:

• In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
• Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
• Transfer mushroom mixture to bowl.
• On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
• In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
• Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
• Transfer chicken to warm platter.
• Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
• Pour sauce over chicken.

CHICKEN & MUSHROOMS IN TARRAGON SAUCE

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.