Wednesday, 18 September 2013

Chicken And Mushroom In A Creamy Tarragon Sauce

chicken mushroom tarragon
Love Tarragon
I'm a big fan of Tarragon and a lover of quick and easy recipes that don't require much effort, and this definitely doesn't. I've made this a few times but only now am I happy enough to share after a few minor tweaks. We've been having this with Homemade Chips (Chips slavered in gravy or sauce is one of my most favourite comfort foods) but it would be great with rice too.

To serve 2 people with a side.


1 Chicken Breast
2 Shallots
3 Large Chestnut Mushrooms
15g Butter
1 Tablespoon Olive Oil
200ml Water
1 Knorr Chicken Stock Pot (or 200ml of your gluten free stock of choice)
2 Heaped Tablespoons of Clotted Cream
5 Tablespoons of Sour Cream
1 Heaped Tablespoon of Dried Tarragon
1 Teaspoon Dried Tarragon
1 Tablespoon Corn Starch
Big Pinch of Salt

  • Cut the chicken breast into cubes and put into a bowl
  • Add 1 teaspoon of dried tarragon, a pinch of salt and mix
  • Add the corn starch and mix so all the chicken pieces are coated
chicken corn starch
Keeps The Chicken Moist When Cooked
  • Slice the mushrooms
sliced mushrooms
Quite Thinly Sliced
  • Peel the shallots and chop finely
  • Heat a pan on medium - high, add the butter and the oil
  • When the butter has melted add the shallots and cook until soft 3 - 4 minutes, stirring occasionally
  • Add the mushrooms, remaining tarragon, pinch of salt and stir to coat in the butter and oil
  • Once the mushrooms are coated add the chicken pieces and cook until they have a little colour on them, around 3 minutes
chicken mushroom tarragon

  • Add the chicken stock
    knorr stock pot 

  • Stir and simmer for 4 minutes
  • Turn off the heat and remove the pan from the hob
  • Put the clotted and sour cream in the pan and stir for a minute until a smooth sauce has formed

  • chicken mushroom tarragon creamy sauce
    Creamy Glossy Sauce
    • Serve with your side dish of choice

    You might think that this is really rich but it isn't, it's a lovely blend of creamy earthiness. Being ready in about 10 minutes it's a total contrast to the main other meal where I use Tarragon, that takes an hour prep time and an hour cooking but it is amazing. I'll have to document that sometime, it's a firm favourite here.

    Not sure what kind of recipe will be coming next as I don't have anything planned, but I'm watching the Food Network again for inspiration. 

    In other news, the very old building that our apartment is in is currently the subject of possible hauntings as relayed by several other residents. If you read the About Me page you may think I'd find this cool, I really don't (says the girl who loves supernatural horror films, books, TV shows and /r/nosleep). Nope.

    More food soon...

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