Chicken Breasts with Creamy Tarragon Mushroom Sauce Recipe

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Make ordinary chicken breasts a special treat with this flavorful recipe idea: tender chicken breasts pan-fried in a tarragon, garlic oil; served on a bed of wild rice; and smothered in a rich mushroom, tarragon, and shallot sauce. Fantastic!
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  • 1 8 oz container sliced mushrooms - baby bella or button
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic - minced
  • 2 shallots - chopped
  • 1 tablespoon tarragon - fresh
  • salt & pepper to taste
  • 1 tablespoon sherry wine vinegar
  • 1 cup chicken broth
  • 1 pint half-n-half
  • 2 tablespoons cornstarch mixed in 1/3 cup cold water
  • 4 chicken breasts (4-6 oz.) - boned, skinned
  • 3 tablespoons flour
  • 1 tablespoon tarragon - fresh, chopped
  • salt & pepper
Container:large skillet
20 mins
20 mins
40 mins
  • Heat olive oil and butter in skillet.
  • Add mushrooms and shallots. Sauté for 5-8 minutes.
  • Add garlic and tarragon and sauté for 1-2 more minutes.
  • Remove from skillet with slotted spoon.
  • Add 1 tablespoon vegetable oil to oil in pan already.
  • On waxed paper, mix together flour, tarragon, salt & pepper. Dredge breasts in flour mixture, shaking off excess.
  • Place chicken breasts in flavored oil in pan. Cook until golden brown and no pink in the center - about 5-7 minutes each side, depending on thickness.
  • Transfer chicken to platter, keep warm.
  • In same skillet, pour in chicken broth, stirring up any brown bits. Add half and half, continue stirring.
  • Add 1 tablespoon fresh tarragon, then add mushroom mixture back into skillet.
  • Pour in cornstarch mixture, stirring over medium heat for 2-3 minutes, until thick and bubbly. Serve over chicken breasts with wild rice along side.
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Chicken Breasts with Creamy Tarragon Mushroom Sauce Recipe Reviews

chicken breasts with creamy tarragon mushroom sauce

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Rating of 3 out of 5.0 stars
Reviewed By
"I tried this recipe tonight -- but played with it a bit. I replaced the butter with a "heart healthy" spread in a tub -- and replaced the half-and half with condensed skim milk. The result was quite good! I would slice the garlic rather than chop it -- it is almost impossible to get every little dice of garlic out of the pan with a slotted spoon -- and little dices of garlic left in the pan when the chicken is browned will burn and give a very bitter taste. I found no place to add the sherry wine vinegar in the recipe -- I added it with the broth - but I do not think it added much to the dish. I also got lazy and bought pre-sliced mushrooms -- a thinner slice would have helped put more mushroom in every bite. Still needs some tweaking, but the tarragon/mushroom/chicken flavors go really well together!"
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