Creamy Tarragon Chicken with Mushrooms and Chevre

"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."
 
Creamy Tarragon Chicken with Mushrooms and Chevre created by PalatablePastime
Ready In:
40mins
Ingredients:
12
Serves:
3-4
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ingredients

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directions

  • Season chicken with salt and pepper.
  • Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
  • Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
  • Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
  • 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.
  • Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
  • I served this along side wild rice, but you can do as you like.

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  1. tajlsnider
    Very good and easy to prepare. Even our three year old cleaned his plate. Thanks Sue L for a great recipe!
     
  2. 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.
     
  3. Cata2Go
    This was very simple yet very very tasty! I used light sour cream instead of the cream and it turned out just fine.
     
  4. Cata2Go
    This was very simple yet very very tasty! I used light sour cream instead of the cream and it turned out just fine.
     
  5. 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!
     

RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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