Tarragon Chicken

By | October 7, 2009


(This dish is easy to prepare and extremely popular, with a gentle flavour of tarragon.)-

4 chicken breasts

1 finely chopped onion

4 finely chopped mushrooms

1 small crushed clove of garlic

1teaspoon dried or 2 teaspoons fresh tarragon

6 fl ozs dry white wine

6flozs chicken stock

1/4 pint double or whipping cream

salt and pepper

1 small teaspoon of Dijon mustard

Gently fry the chopped onion and chopped mushrooms in a little butter and oil until the onions are soft and translucent add the chicken breasts to seal and lightly brown sprinkle on the tarragon pour in the wine and the stock and add the mustard.  Simmer gently for 15 to 20 minutes remove chicken  to warmed dish  and add the cream to the juices in the pan and simmer to thicken.  If a thicker sauce is preferred then a teaspoon of corn flour can be stirred into the cream before adding to the pan.  Pour the sauce over the chicken to serve.

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