Mushroom Tarragon Chicken

Nice creamy sauce with wonderful flavor, great over rice

Ready In:
40mins
Serves:
Units:

ingredients

directions

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

@tamibic
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@tamibic
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"Nice creamy sauce with wonderful flavor, great over rice"
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  1. east coast nellie
    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!
    Reply
  2. windy_moon
    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!
    Reply
  3. aneunayme
    Yummy! This is very tasty. I used portabellas for the extra flavor. So rich!
    Reply
  4. tamibic
    Nice creamy sauce with wonderful flavor, great over rice
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