Mushroom Tarragon Chicken

Total Time
40mins
Prep 10 mins
Cook 30 mins

Nice creamy sauce with wonderful flavor, great over rice

Ingredients Nutrition

Directions

  1. Dredge chicken in flour mixture and brown on all sides in butter.
  2. Remove and set aside.
  3. Add onions, garlic and mushrooms to pan and cook until limp.
  4. Stir in sugar, tarragon and wine.
  5. Return chicken; cover and simmer for 25 minutes.
  6. Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
  7. heat until sauce thickens.
  8. Sprinkle with green onion.

Reviews

(3)
Most Helpful

I left out the sugar and added the juice of half a lemon (while stirring, very slowly) after the sour cream was added and warmed...I wanted something a little more savory to put over top of mashed potatoes and this was lovely. I used fresh tarragon, probably about 2TBSP or more. Very French-y ;) Thank you for sharing!

east coast nellie November 26, 2009

Delicious! This was a big hit with the family and we'll make it a part of family dinners to come. I don't usually like to make multi step recipes on a weeknight after work, but this was relatively easy and so worth it. (I had a full dinner on the table within an hour of walking in the door having no idea what I was going to cook.) It has the comfort of a "cream of" soup recipe, but with the fresh ingredients it tastes so much better. Next time I will add more garlic and fiddle with different mushrooms for a change of pace. Also, I can't wait to have fresh tarragon to try. I only had dried tarragon and it was great - fresh tarragon would be amazing. Most excellent, thank you!

windy_moon January 17, 2007

Yummy! This is very tasty. I used portabellas for the extra flavor. So rich!

aneunayme December 06, 2004

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