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Creamy Chicken Tarragon

Wed, 28 September 2022

Creamy Chicken Tarragon

Sarah Butler's Creamy Chicken Tarragon

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:

  1. Place chicken breasts in a zip lock bag or between two sheets of cling film and flatten slightly with a rolling pin.
  2. Season chicken breasts with salt & freshly ground pepper.
  3. 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.
  4. 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.
  5. Return chicken to pan sprinkle 1 tbsp flour into pan and combine with ingredients, cook for 1 minute.
  6. Add chicken stock gradually and bring to a simmer, using a whisk to combine.
  7. At this stage it is very important to use a whisk whilst adding stock slowly, this ensures a lump free consistency every time.
  8. Simmer for 15 minutes, adding a little water if required to keep ingredients covered in liquid.
  9. Add 100ml fresh cream and allow to come to a simmer for 10 minutes on a low heat.
  10. Add chopped tarragon, parmesan and juice of lemon wedge.
  11. Taste to season if required. Serve with Potato wedges, mas rice or pasta.

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