Tarragon-Infused Creamy Chicken Delight
This creamy tarragon chicken, with tender mushrooms and a velvety sauce, makes for a quick yet elegant dinner that will satisfy both your hunger and taste buds.
Equipment
- skillet
Ingredients
- 2 boneless skinless chicken breasts, pounded to 1/4 inch thickness
- All-purpose flour for dredging
- 4 tablespoons butter divided
- 1/2 pound sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/4 teaspoons minced fresh tarragon or 1/4 teaspoon dried tarragon
- 1/2 cup half and half
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Chicken: Dredge the pounded chicken breasts in flour.
- Brown Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Brown the chicken breasts until golden brown on both sides.
- Once browned, remove the chicken from the skillet and transfer to a warm platter.
- Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter.
- Add the sliced mushrooms and sauté until golden brown and tender.
- Prepare Sauce: Sprinkle the mushrooms with 2 tablespoons of flour, stirring to blend well.
- Gradually pour in the chicken broth, stirring constantly.
- Add the tarragon.
- Cook the mixture until it thickens.
- Add Half and Half: Slowly pour in the half and half, stirring continuously.
- Season with salt and pepper to taste.
- Return Chicken: Return the browned chicken breasts to the skillet, nestling them into the sauce.
- Heat the chicken through in the sauce.
- Serve: Once heated, serve the tarragon chicken hot, spooning the sauce and mushrooms over the top.
Notes & Wine Advice
Wine Advice
Pair with a light-bodied white wine such as Sauvignon Blanc or a crisp Chardonnay to complement the herbal tarragon notes.
Nutrition values
Calories: 380 kcal | Carbohydrates: 10 g | Protein: 30 g | Fat: 25 g | Sugar: 2 g