Tarragon Chicken With Mushrooms Recipes

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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 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

CHICKEN TARRAGON



Chicken Tarragon image

This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

CREAMY TARRAGON CHICKEN WITH MUSHROOMS AND CHEVRE



Creamy Tarragon Chicken with Mushrooms and Chevre image

I made this for especially for my husband- just a little something to tease his tastebuds on a romantic night. It's so easy to make too- just cook it up in the pan, no bother at all.

Provided by PalatablePastime

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted butter
1 lb boneless skinless chicken breast, sliced
2 cups sliced cremini mushrooms or 2 cups white mushrooms
3 -4 shallots, minced
3 tablespoons minced fresh tarragon
1/3 cup dry white wine
2 -3 teaspoons Dijon mustard (amount to taste)
5 1/2 ounces chevre cheese or 5 1/2 ounces goat cheese
1/2 cup cream
sea salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Season chicken with salt and pepper.
  • Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
  • Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
  • Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
  • Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
  • Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
  • I served this along side wild rice, but you can do as you like.

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