Tarragon Cream Chicken
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- 4 chicken breast halves, on the bone
- 1⁄2 lb mushroom, such as chanterelles, sliced
- 1 teaspoon herbes de provence
- 2 garlic cloves, finely chopped
- salt & freshly ground black pepper
- 1 cup chicken stock
- 1⁄2 cup dry white wine
- 1 cup creme fraiche
- 2 tablespoons chopped fresh tarragon
- fresh tarragon sprig (to garnish)
directions
- Melt the butter with the oil in a flameproof casserole, add the chicken, and brown on all sides.
- Cover with the mushrooms, and sprinkle with the dried herbs, garlic and salt and pepper to taste.
- Add the stock and wine and bring to a boil.
- Cover and simmer gently for 25 minutes or until the chicken is tender.
- Lift out the chicken and mushrooms and set aside, then boil the sauce until reduced by about half.
- Add the creme fraiche and chopped tarragon and stir until thickened.
- Taste and adjust seasoning if necessary.
- Serve the chicken sliced off the bone, coated with mushrooms and sauce, garnished with tarragon sprigs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.