Chicken With Creamy Mushroom Mustard And Tarragon Sauce Recipes
CREAMY MUSTARD & TARRAGON CHICKEN
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium
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MUSTARD AND MUSHROOM CHICKEN - THEKITTCHEN
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- Preheat your oven to 300 degrees. Prepare the chicken by cutting each chicken breast in half and then pounding it with a meat mallet until it has a thin and even thickness.
- Then start preparing the sauce. Start by melting the butter in a medium saucepan. Stir in the garlic, and let it cook for one minute and then stir in the flour. Stir for another minute. Then slowly add the chicken stock and milk whisk until the butter/flour mixture is completely incorporated. Then bring to a slow boil. Let boil for 1 minute, stirring frequently. This lets the sauce thicken. Then add in the mustard and tarragon. Go ahead and add extra mustard if you really like mustard. Set the sauce aside.
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CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE - GRACE …
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- In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
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