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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This is another is a small series of my favorite appetizer, the stuffed mushroom. This recipe is for large cap mushrooms about 10 to a pound. If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.
Ingredients for Stuffed Mushrooms
1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 – 10 crushed saltines crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper
Directions for Stuffed Mushrooms
Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
In the processor now finely chop the saltines and once done remove to a bowl.
Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.
Serving suggestions:
For a main course serve with Hollandaise.
Here are a few items to help with this recipe: http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37 http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b
The Official Taste Tester
Again with the vegetable stuff in my sausage, I don’t get it?
1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 - 10 crushed saltine crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper
Instructions
Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
In the processor now finely chop the saltines and once done remove to a bowl.
Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
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Stuffed Mushrooms are always a great hit as an appetizer or hors d’oeuvres, and I find they also make a great main course or as an addition to make a light lunch or dinner. This is the second in what will probably become a series of stuffed mushroom recipes.
This recipe is fairly simple yet tastes great. If your making hors d’oeurves you can use smaller caps, for an appetizer or entrée use larger ones. The picture on this recipe is the caps set for a light lunch served on a bed of lettuce with Bleu cheese dressing.
Ingredients for Stuffed Mushrooms Too
The quantities for this recipe are determined by how many caps and what size they are, this basic recipe should do well with a pound or two of mushrooms.
1# Fresh Mushrooms
1 8oz package of Cream Cheese (softened)
2 thick slices of pancetta, cubed
3-4 Tbs finely chopped parsley (fresh or dried)
1 clove garlic chopped
Salt & pepper to taste
Directions for Stuffed Mushrooms Too
Wash the mushrooms removing any caked on dirt.
Carefully remove the stems from the mushroom caps and set them aside.
In a pot that will be large enough to accommodate the caps add water and bring to a boil. Remove the pot from the heat, put the caps in, cover and let stand 10-15 minutes. Once the caps are par-boiled remove from the water and carefully pat dry.
Take the stems and in a food processor pulse until finely chopped. Place the chopped stems into a paper or cloth towel and wring as much water as you can out of them.
Place the chopped stems into a non stick saute pan with the garlic and saute. After about 5 minutes season with salt and pepper and continue to cook until all moisture is cooked out of the mushrooms.
Place the cooked mushrooms in a bowl with the cream cheese and parsley.
In the same pan now cook the pancetta until it is crisp, remove to a paper towel to drain. Once drained place in the food processor and pulse until finely chopped. Add to the cream cheese and mushroom mixture.
With s sturdy spoon mix the cream cheese until all the ingredients are completely combined. Once combined taste and adjust seasoning if necessary.
If you are making larger caps you can stuff the mixture with an appropriate sized scoop, or using a spoon fill the caps with the cheese mixture, mounding it slightly, and place them into a baking pan.
If making ahead cover the pan with foil or plastic wrap and refrigerate until ready to serve.
Set the oven to broil with the top rack on the second from top setting. Broil the caps for 5-15 minutes until the cheese is browned on top and the entire cap is heated through.
The quantities for this recipe are determined by how many caps and what size they are, this basic recipe should do well with a pound or two of mushrooms.
1# Fresh Mushrooms
1 8oz package of Cream Cheese (softened)
2 thick slices of pancetta, cubed
3-4 Tbs finely chopped parsley (fresh or dried)
1 clove garlic chopped
Salt & pepper to taste
Instructions
Wash the mushrooms removing any caked on dirt.
Carefully remove the stems from the mushroom caps and set them aside.
In a pot that will be large enough to accommodate the caps add water and bring to a boil. Remove the pot from the heat, put the caps in, cover and let stand 10-15 minutes. Once the caps are par-boiled remove from the water and carefully pat dry.
Take the stems and in a food processor pulse until finely chopped. Place the chopped stems into a paper or cloth towel and wring as much water as you can out of them.
Place the chopped stems into a non stick saute pan with the garlic and saute. After about 5 minutes season with salt and pepper and continue to cook until all moisture is cooked out of the mushrooms.
Place the cooked mushrooms in a bowl with the cream cheese and parsley.
In the same pan now cook the pancetta until it is crisp, remove to a paper towel to drain. Once drained place in the food processor and pulse until finely chopped. Add to the cream cheese and mushroom mixture.
With s sturdy spoon mix the cream cheese until all the ingredients are completely combined. Once combined taste and adjust seasoning if necessary.
If you are making larger caps you can stuff the mixture with an appropriate sized scoop, or using a spoon fill the caps with the cheese mixture, mounding it slightly, and place them into a baking pan.
If making ahead cover the pan with foil or plastic wrap and refrigerate until ready to serve.
Set the oven to broil with the top rack on the second from top setting. Broil the caps for 5-15 minutes until the cheese is browned on top and the entire cap is heated through.
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.
