Chicken with Mushtoom and Tarragon Cream Sauce is an easy to make dinner, if you have a sauté pan that can go into the oven then it’s basically a one pot meal. Just add a starch and you’re ready to go.
This recipe is good for 4 servings.
Ingredients for Chicken with Mushroom & Tarragon Cream Sauce
One chicken breast per person
2 Tbs butter
1 Tbs oil
Salt & pepper
1 can cream of mushroom soup
½ cup water
½ cup Sour Cream
1 onion finely chopped
2 cloves of garlic finely chopped
2-3 Tbsps tarragon leaves
Salt & pepper to taste
2-3 thick slices of fresh tomato
Directions for Chicken with Mushroom & Tarragon Cream Sauce
Preheat oven to 375º
In a sauté pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.
Once the chicken is browned remove from the pan and add the onion and garlic and cook until the onions begin to soften.
Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again. Add the tarragon and taste and if necessary add salt & pepper.
Put the chicken into the pan and turn to coat all sides. Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.
Plate the chicken and serve the sauce on the side.
here are a few items to help make this recipe:
The Official Taste Tester
Even with all that stuff on it, you can’t hide Chicken! 5 paws for the poultry!
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For an upcoming Birthday party I was volunteered to make Toll House cookies. I pointed out that the said grand-daughter had shown a penchant for my peanut butter cookies at Christmas, so I suggested why not make them and put chips in them instead. Peanut Butter Chocolate Chips Cookies came out rather good if I don’t say so myself.
Ingredients for Peanut Butter Chocolate Chip Cookies
1 cup butter softened
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
1 12oz package chocolate chips
Directions for Peanut Butter Chocolate Chip Cookies
Preheat oven to 350°
In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. Once the dough is formed add the chips and on slow combine until the chips are evenly distributed. You should end with a stiff dough like for drop cookies.
Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in a criss-cross pattern cookies should be about ¼ inch thick.
Bake for 12- 15 minutes, they are best if they are just starting to brown lightly on top, remove from the oven allowing them to cool and firm up for a minute or two on the pan before placing them on a wire rack to cool completely.
Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.
Peanutbutter Chocolate chip cookies
Here are a few items to help make this recipe:
The Official Taste Tester
I do love peanut butter but with those chocloate things in them I cannot eat them so rule number 1 applies- NO TASTY- NO RATEY
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Many years ago while working on a braciola recipe I was left with an abundance of currants, and while making scones I thought why not add them, they came out great and have been a favorite of ours for a long, long time.
I usually use buttermilk in all my scone recipes but half & half or plain whole milk will work just fine, and I have brought my recipe up to the 21st century by using my food processor to cut in the butter into the flour cuts the time to nothing and the out come is just as good. You can still cut the flour in by hand with a pastry cutter or a pair of knives if you like.
Ingredients for Scottish Scones with Currants
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
1½ cups currants
Directions for Scottish Scones with Currants
Preheat your oven to 425º
In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up.
Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
Place onto a well floured surface and knead 8- 10 times gently. Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½” thickness then cut each into 6 pie shaped segments.
Place the segments onto a greased sheet pan,or one with a silpat. A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones. Place into the center of the oven and bake for 12 minutes until the tops are lightly browned.
Remove from the sheet pan to a wire rack to cool slightly and enjoy.
Scones with currants
Here are a few iems to help make this recipe:
The Official Taste Tester
Och! Laddie, Warm Scones with melting butter! even with those silly round things in there they can’t be beat! 5 paws and I’d like them every morning thank you.
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour - sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
1½ cups currants
Instructions
Preheat your oven to 425º
In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up.
Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
Place onto a well floured surface and knead 8- 10 times gently. Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½" thickness then cut each into 6 pie shaped segments.
Place the segments onto a greased sheet pan,or one with a silpat. A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones. Place into the center of the oven and bake for 12 minutes until the tops are lightly browned.
Remove from the sheet pan to a wire rack to cool slightly and enjoy.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
