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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My first thoughts were not to make Honey Mustard Chicken, but a chicken Dijonnaise, which is hard to do when you are out of Dijon mustard. A few tweaks to accommodate what we have in store and I came up with a very nice tasting recipe. The recipe is for two so if your cooking for more, just multiply the ingredients.
Ingredients for Honey Mustard Chicken
2 Chicken Breasts
1 Tbs olive oil
Salt and Pepper
1 medium onion diced
1 clove garlic diced
1/4 cup dry white wine
1/4 cup honey mustard
3/4 cup chicken stock
2 tsp dried tarragon
3 Tbs butter
Directions for Honey Mustard Chicken
Salt and pepper all sides of the chicken.
In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
Place the chicken back into the pan and cover and cook on medium heat for about 20 – 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn’t look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve, spooning more sauce over the top. Take the remaining sauce and serve on the side.
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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.
In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
Place the chicken back into the pan and cover and cook on medium heat for about 20 - 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn't look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve spooning more sauce over the top. Take the remaining sauce and serve on the side.
SERVING SUGGESTIONS
Goes great with egg noodles tossed in butter and bread crumbs and perfectly cooked carrots.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Being in the middle of moving we find we are trying to use up a lot of stores, so that we don”t have to move so much. The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping. This is one of those recipes it came out pretty good.
Ingredients for Chicken with Curry and Lemons
3 -4 Chicken breasts
2 cups Carrots thinly sliced
2 cups olives chopped
1 lemon cut into 8 slices
1 can diced tomatoes
2 Tbs curry powder
salt and pepper
3 Tbs butter
2 Tbs Olive oil
5 Tbs flour
½ cup white wine
1 cup chicken stock
1 cup brown rice (optional)
Directions for Chicken with Curry and Lemons
Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
Once browned remove to a plate and cover with foil.
Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.
It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven. 5 paws for the effort.
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.
Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
Once browned remove to a plate and cover with foil.
Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
