Chicken With Mushrooms And Tarragon
A rich and creamy chicken dish with mushrooms and tarragon, perfect for elegant dinners or family meals that crave fresh herbs and savory flavors.
Ingredients
- 4 boneless, skinless chicken breast halves ⓘ
- 1/4 teaspoon salt ⓘ
- 5 teaspoons butter ⓘ
- 1/2 pound sliced mushrooms ⓘ
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon ⓘ
- 1/4 cup chicken broth ⓘ
- 1/4 cup white wine ⓘ
- 1/4 teaspoon white pepper ⓘ
- 1 cup heavy cream ⓘ
- 1 teaspoon minced shallots ⓘ
- lemon juice to taste ⓘ
Instructions
- Season the chicken breasts with salt.
- In a large skillet, melt 5 teaspoons of butter over medium heat.
- Add the chicken breasts and cook until browned and cooked through, about 6-8 minutes per side.
- Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms and cook until tender, about 5 minutes.
- Stir in the chopped fresh tarragon or dried tarragon and minced shallots; cook for 1 minute.
- Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
- Add white pepper and simmer for a few minutes to reduce slightly.
- Stir in the heavy cream and cook until the sauce is thickened, about 5 minutes.
- Return the chicken to the skillet, spooning sauce over it, and heat through.
- Finish with a squeeze of lemon juice to taste before serving.
Tips & Substitutions
For added depth of flavor, consider using a mix of wild mushrooms instead of just button mushrooms. If you don't have fresh tarragon, parsley or thyme can be good substitutes, though they will alter the dish's character slightly. To save time, you can use pre-sliced mushrooms. This dish can be paired beautifully with a side of Fruited Rice Mix or a fresh salad.
Serving Suggestions
Serve the Chicken With Mushrooms And Tarragon over a bed of rice or alongside roasted vegetables to soak up the creamy sauce. A crisp green salad or garlic bread can complement the dish nicely. For an elegant presentation, garnish with additional fresh tarragon leaves and a lemon wedge.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or cream if the sauce thickens too much. Avoid microwaving, as it can make the chicken dry.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Mushrooms And Tarragon contains roughly 437 calories, with 22g protein, 87g carbohydrates, and 7g fat. It is an excellent source of iron (158% of the Daily Value), dietary fiber (78% of the Daily Value), and calcium (67% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 631mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before cooking. This ensures even cooking and avoids excess moisture in the dish. Thaw them overnight in the refrigerator for the best results.
What type of white wine should I use?
A dry white wine like Sauvignon Blanc or Chardonnay works best in this recipe. Avoid sweet wines, as they can alter the flavor profile of the sauce. If you prefer not to use wine, you can substitute with additional chicken broth.
How can I make this dish lighter?
To lighten up the dish, you can substitute half-and-half or reduced-fat cream for the heavy cream. Additionally, using less butter or opting for a cooking spray can help reduce calories without sacrificing too much flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).