Creamy Chicken Tarragon With Egg Noodles

"You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts."
 
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photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by LifeIsGood photo by LifeIsGood
photo by 2Bleu photo by 2Bleu
photo by PianoCook photo by PianoCook
photo by PianoCook photo by PianoCook
Ready In:
35mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
  • Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
  • Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
  • Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
  • Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
  • Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.

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Reviews

  1. This was really very delicious. I used b/s chicken breasts. Next time I'll use skin on/bone-in chicken, because that is where the flavor is. Instead of cooking the chicken in the sauce, serve the sauce on the side. I didn't have any wine, so I used beef broth. Made for Photo Tag.
     
  2. For flavor, this would get 5 stars! It tasted absolutely wonderful, and the chicken was melt in your mouth tender. However, I also had trouble with the sauce breaking, even though I was really careful to keep it at a low simmer, so I dropped it to 4 stars. I have a though to try it next time with evaporated skim milk, instead of the fat free cream, which I've used sucessfully for creamy sauces before. That way I can have the wonderful texture AND the great flavor. I left out the mushrooms, since DH doesn't care for them, but I may use them next time, anyway. Thanks for posting a great recipe, this is really a keeper.
     
  3. We loved the flavor in this recipe. Fresh tarragon is delicious and really shines through in this recipe. I used thigh/drumstick quarters and made sure to brown them nicely, since we love the cripsy texture. I used whole wheat egg noodles (getting those whole grains in!). The sauce was so tasty and it made the perfect amount for the noodles and chicken. For leftovers, I cut up pcs. of chicken, mixed them in with the noodles and all of the sauce. It was delish! Next time I think I will try it with boneless, skinless chicken breasts or thighs and cut them into pcs. after cooked. Thanks for the great, fresh-tasting recipe!
     
  4. I loved this recipe! I was a bit skeptical after reading the first review, but just kept a very close eye on my sauce and cooking temp. I had no curdling problems with the sauce, and the flavor was so rich and wonderful. DH loved it as well, and wanted to know what was in it. When he actually tries to UNDERSTAND his food, I know it's a winner! I used b/s breasts because we had those on hand. Also, left out the optional mushrooms as they were out at the store. Otherwise made exactly as is, and am SO looking forward to the leftovers we have! I only give 5 stars if I make as is the first time, and would make again without changing anything. Thanks for sharing!!! Made and enjoyed for Please Review My Recipe Tag.
     
  5. I'm not rating this recipe with stars because I had some trouble with it and the directions changed slightly between the time that I tagged, printed, and made it. I used chicken quarters but would suggest using SB chicken breasts because we didn't care for the consistency of the skin when the dish was completed. I made everything else as directed with the first set of directions, but my sauce curdled. So I started again on a second batch of sauce and had the same problem again. The second time, I used 1 cup of heavy cream and one cup of milk because I ran out of cream, lol. The cream sauce took longer to cook with the milk, and looked a little gritty, so I added some bottled alfredo sauce to try to thicken the sauce. This helped smooth it out, but obviously changed the flavor a bit. The original directions did not include mushrooms, but both DH and I commented at dinner that they would be a great addition. Thanks 2Bleu for sharing. Made for Photo Tag.
     
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RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
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