Tarragon Chicken with Mushrooms
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
- 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.
- 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.
- 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.
- Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and serve.
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Reviews and Ratings
Global Ratings:
(88)
Reviews in English (77)
Altered ingredient amounts. Really good recipe. I'll make this again. I used several tips in the reviews. I pounded out the chicken, TRIPLED the mushrooms and sauce instead of just doubling, and served it all over the chicken and a side of mash. You couldn't get better than this in a restaurant! Thanks! - 18 Jul 2008
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
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