Chicken and tarragon go so well together, a great combination for this tasty dish. This dish is also really versatile. Serve with potatoes, rice or pasta!
Serves 4
Ingredients:
2 tbsp olive oil
40 g butter
4 chicken breasts
10-12 small mushrooms thinly sliced
2 garlic cloves crushed
1 tbsp self raising or plain flour
½ pint chicken stock
100 ml fresh cream
1 tbsp dried tarragon or freshly chopped
if available
25 g parmesan cheese grated
Lemon wedge
Salt & freshly ground pepper
Method:
Place chicken breasts in a zip lock bag or between two sheets of cling film and flatten slightly with a rolling pin.
Season chicken breasts with salt & freshly ground pepper.
Add 2 tbsp of olive oil and 20 g butter to a frying pan on medium-high heat and brown chicken breasts for 4-5 minutes on each side until golden and juices run clear, then set aside.
Add 20 g butter to the same frying pan and on a medium-high heat fry mushrooms for 3-4 minutes until browning, add garlic and cook for a further 1 minute.
Return chicken to pan sprinkle 1 tbsp flour into pan and combine with ingredients, cook for 1 minute.
Add chicken stock gradually and bring to a simmer, using a whisk to combine.
At this stage it is very important to use a whisk whilst adding stock slowly, this ensures a lump free consistency every time.
Simmer for 15 minutes, adding a little water if required to keep ingredients covered in liquid.
Add 100ml fresh cream and allow to come to a simmer for 10 minutes on a low heat.
Add chopped tarragon, parmesan and juice of lemon wedge.
Taste to season if required. Serve with Potato wedges, mas rice or pasta.
