Chicken in a creamy tarragon sauce
Chicken, mushroom and tarragon are just three flavours that work perfectly together. Try as you might, if you stick to this classic flavour combo, you can’t really go wrong. This is an ideal starter dish if you aren’t all that confident in the kitchen – it takes very little effort but it really packs a punch in terms of depth of flavour, the creamy sauce giving it a wonderful richness that feels quite decadent.
My recipe is for two people but you can easily double or treble it depending on how many hungry tummies you are feeding. Enjoy!
2 large chicken breasts
1tbsp olive oil
2 cloves garlic, minced
200g chestnut mushrooms, sliced
200ml white wine
200ml single cream
2tsp dried tarragon
Salt and freshly ground black pepper
Rice, to serve
In a large frying pan, heat the butter and olive oil till hot then add the chicken breasts to the pan. Fry over a medium heat till golden and cooked through. Remove from the pan and keep them warm while you make the sauce.
To make the sauce, add the garlic and mushrooms to the same pan you used to cook the chicken. The pan should still have the cooking juices from the chicken in it so you shouldn’t need any extra butter or oil. Cook the garlic and mushrooms for 4-5 minutes, stirring often, until the mushrooms release their liquid and start to caramelise around the edges. Now add in the dried tarragon and white wine, stirring well before simmering for a couple of minutes to reduce the liquid down slightly.
Stir in the single cream then add the chicken breasts back into the pan. Reduce the heat to low and simmer for 5 minutes until the sauce has thickened and become lovely and glossy.
Remove from the heat, season to taste and serve over fluffy, steamed white rice.