Tarragon Chicken with Mushrooms

    Tarragon Chicken with Mushrooms

    2saves
    30min


    96 people made this

    For how simple it is to make this dinner is pretty fancy! Chicken is sauteed and simmered in a port and tarragon sauce.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast fillets
    • 3 tablespoons wholemeal flour
    • 2 eschalots, minced
    • 100ml white wine
    • 100ml chicken stock
    • 8 fresh mushrooms, sliced
    • 1 sprig fresh tarragon
    • 3 to 4 tablespoons port wine
    • handful chopped fresh parsley

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a deep frying pan, heat oil on high. Coat chicken with flour, add to frying pan, reduce heat and cook on low for 10 minutes (or until cooked through and browned on both sides). Remove chicken breasts to a platter and keep warm.
    2. To the same frying pan, add the eschalots, sauté for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
    3. Meanwhile, in a small pan, sauté mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook together for 7 minutes, stir in port and cook for 5 more minutes.
    4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and serve.

    Recently Viewed

    Reviews (5)

    by
    0

    Altered ingredient amounts. Very rarely do I rate a recipe a 1-star but my flatmate and I took two bites and decided to bin it. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. the only change I made was to triple the sauce and mushrooms. - 18 Jul 2008

    by
    0

    Altered ingredient amounts. Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin, doubled the sauce using a medley of different types of mushrooms.Served it all over linguine pasta. - 18 Jul 2008

    by
    0

    Altered ingredient amounts. THIS WAS A WONDERFUL RECIPE GOING TO BE MAKING IT AGAIN AND AGAIN ALTHOUGH I DID DOUBLE THE AMOUNT OF SAUCE MIXTURE SO THAT I COULD TOP WHITE RICE WITH IT - 18 Jul 2008

    Write a review

    Click on stars to rate