Creamy Tarragon Chicken with Mushrooms and Chevre

Submitted by PalatablePastime

"I made this for especially for my husband- just a little something to tease his tastebuds on a romantic night. It's so easy to make too- just cook it up in the pan, no bother at all."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 3-4

ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 lb boneless skinless chicken breast, sliced
• 2 cups sliced cremini mushrooms or 2 cups white mushrooms
• 3 -4 shallots, minced
• 3 tablespoons minced fresh tarragon
• 1⁄3 cup dry white wine
• 2 -3 teaspoons Dijon mustard (amount to taste)
• 5 1⁄2 ounces chevre cheese or 5 1/2 ounces goat cheese
• 1⁄2 cup cream
• sea salt (to taste)
• fresh ground black pepper (to taste)

directions

1. Season chicken with salt and pepper.
2. Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
3. Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
4. Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
5. Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
6. Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
7. I served this along side wild rice, but you can do as you like.

Reviews

[tajlsnider]

Very good and easy to prepare. Even our three year old cleaned his plate. Thanks Sue L for a great recipe!

 

[Roscoe P]

Never tried chevre cheese or tarragon before, but I added a spreadable type of chevre and pretty much kept the recipe as instructed. SUPERB!Will try to serve with fettucine next time.

 

[Cata2Go]

This was very simple yet very very tasty! I used light sour cream instead of the cream and it turned out just fine.

 

[Scoop01]

Easy to make and good flavor...enjoyed it a great deal and I'm not a huge fan of goat cheese. I used the basil and garlic chevre. I also didn't have white wine and substituted some chicken stock and lemon juice. I used much more chicken stock than the recipe called for (about 3/4 cup) and used more dijon mustard as well to make enough sauce. I also used portabello slices and it worked out fine as well. Overall, a very tasty dish ... even for just during the week...easy to make and not a lot of time standing and preparing! Would make again for sure!

 

[Barb R]

The seasonings in this dish are fantastic. Husband & I are dieting, so made this with no fat half and half and no fat mozarella cheese, and boy, we didn't miss a thing. Excellent recipe!!! Thank you!!