Chicken and tarragon, and cream and mushrooms, are two of those classic combinations where the flavours get along so well you know it is a natural match. Combine all four and the result is utterly delicious. This makes a lovely supper dish, especially if you’re entertaining; simply serve with rice and either green beans or a fresh green salad.
- 2tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 300g closed cup white mushrooms, wiped, trimmed and sliced
- 6 boneless, skinless chicken breast fillets, cubed
- 150ml white wine
- 150ml chicken stock
- 300ml double cream
- Salt and freshly ground black pepper, to taste
- 3tbsp freshly chopped tarragon plus extra to garnish
- Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
- Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
- Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
- Season to taste with salt and freshly ground black pepper and stir in the tarragon.
Top Tip for making Chicken in mushroom and tarragon sauce
Serve on a bed of plain boiled brown rice with steamed green beans.