Creamy Tarragon Chicken
Servings: 4 people
Ingredients
- 4 Boneless chicken breasts
- 200 grams button mushrooms sliced
- 3 green onions sliced
- 1/2 garlic clove crushed
- 375 mls chicken stock
- 1/2 cup cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dijon mustard (heaped)
- 1 tsp dried tarragon Fresh would be great I couldn't find any so I used the try version instead. If you use fresh you can use more than 1 tsp.
- 1 tsp cornflour
- fresh parsley to serve
Instructions
- Season the chicken breasts lightly with salt and pepper (or your favourite chicken seasoning).
- Heat oil and butter in a frypan, add chicken and cook on both sides until browned and almost cooked through. Remove from pan and set aside.
- Add mushrooms and saute until brown and then add the green onions and garlic and cook for another minute.
- Add chicken stock and cream and mix for a minute.
- Add in the mustard and tarragon and stir well.
- Add the chicken and simmer for about 10 minutes.
- If needed mix the cornflour with a little cold water and then add to thicken the sauce.
- Serve in a beautiful dish topped with fresh tarragon or parsley.
Notes
I made this recipe an hour before everyone arrived to the point where the chicken was added. I then turned it back on to simmer for 10 minutes before serving. The chicken was super tender and very tasty.