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:
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Even with all that stuff on it, you can’t hide Chicken! 5 paws for the poultry!
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Thanks to hurricane Irma with our power out for four days it was necessary to cook off as much of our frozen food that was going to go bad so this recipe was a quick throw together that actually came out not too bad!
You can make this recipe quick and easy or marinade the chicken for a little while either way it will come out great. One Chicken breast cut into ½” cubes will easily serve two persons and a bag of stir fry vegetables could serve up to 4, so just do the math with how many people you are serving.
While I tend not to endorse products, occasionally I find great stuff that out does most others, for teriyaki baste and glaze Iron Chef or Kikkomans are both excellent products and for the stir fry any one of the Birdseye frozen packets that suit your taste will work just fine.
Ingredients for Chicken Teriyaki Stir Fry
1 chicken breast cut into ½” cubes per 2 persons
1or more bottles teriyaki baste and glaze
1 package frozen stir fry vegetables per 2 persons
3 Tbs soy sauce
2 Tbs Sesame Oil (optional)
Cooked rice
Directions for Chicken Teriyaki Stir Fry
Marinate the chicken in some of the teriyaki baste for about an hour, then using a wok or stir fry pan or a large sauté pan, cook the chicken until almost done and lightly browning.
In another pot cook the rice.
To the chicken add the vegetables and cook for about five minutes covered or as directed on the package. Once the vegetable are cooked and hot add the rest of the teriyaki baste the soy sauce and sesame oil stir together bringing everything up to heat and serve over the rice.
Here are a few items to help make this recipe: http://amzn.to/2hbBA5s –Stir fry pan http://amzn.to/2yi7O6E –spatulas
The other night while looking to make something different that we haven’t put up on the blog yet, I found that I had a lot of lemons left from a night of Chicken Piccata. This works out well as Chicken Francaise is both new to the blog and used up a bunch of lemons!
Most of the recipes that I researched use a whole chicken breast. I found that to get them to cook fully took quite a long time. I prefer to butterfly the breasts and pound them thin before using, as this shortens the time necessary to cook.
Ingredients for Chicken Francaise
1 chicken breast per person
2 eggs
2 Tbs Water or Milk
Juice of 2 lemons separated
1-2 lemons thinly sliced
1 cup all purpose flour
2 tsp garlic salt
2 tsp pepper
2-3 Tbs butter
1 Tbs neutral oil
1 shallot finely diced
1½ cups chicken stock
½ cup white wine
1 Tbs corn starch diluted in 1 Tbs water
salt & pepper to taste
Directions for Chicken Francaise
In a shallow bowl combine the eggs,2 Tbs of water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sauté pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste, adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serve.
Here are a few items to help make this recipe: http://amzn.to/2rIWaPk Large Sauté pan http://amzn.to/2sdeh2u Shallow dishes
The Official Taste Tester
If it Mooo’s or Cluck’s I’m in Luck, a true 5 paw effort!
In a shallow bowl combine the eggs, water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sautê pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serv
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
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.
