Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, chicken in a mushroom and tarragon sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Add wine and bring to boil. This recipe for Paleo Chicken with Mushroom and Tarragon Cream Sauce is one such recipe. Probably up there with my Chicken Piccata, which I absolutely love!

Chicken in a mushroom and tarragon sauce is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken in a mushroom and tarragon sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken in a mushroom and tarragon sauce using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken in a mushroom and tarragon sauce:

1. Get Chicken breasts (4ish)
2. Take 400 g mushrooms (I used chestnut)
3. Take Small onion
4. Take Olive oil
5. Get Flour
6. Take Stock (300ml)
7. Take White wine
8. Make ready Passata of tomatoes (2 spoonfuls)
9. Take Salt, pepper
10. Make ready Tarragon

Dredge chicken in flour mixture and brown on all sides in butter. Add onions, garlic and mushrooms to pan and cook until limp. Stir in sugar, tarragon and wine. Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.

Steps to make Chicken in a mushroom and tarragon sauce:

1. Chop chicken into cubes. Toss in flour and set aside
2. Chop onion, fry gently in oil. Add chopped mushrooms, cook for a few mins then add a glug of wine. Turn up the heat.
3. Turn down the heat and add the chicken. Cook for a couple of minutes then add stock, passata, salt, pepper and tarragon. Stir well and simmer very gently uncovered for about 30 mins. Stir every now and then. Serve with crusty bread

Add to the sauce with the tarragon, mustard and a squeeze of lemon juice, then taste and season. Pour in any resting juices from the chicken, then serve with the chicken supremes, either spooned over on plates or served at the table on a large. Chicken mini-fillets are well worth buying for this as they are really tender. In a large skillet, heat butter and oil over medium heat. Remove chicken from pan; keep warm.

So that’s going to wrap this up for this exceptional food chicken in a mushroom and tarragon sauce recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!