Chicken With Tarragon Recipe | Food

Date Published:: 28/10/2009

Delicate tarragon combined with chicken and cream makes the perfect dinner party dish

Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

2 tbsp olive oil
2 shallots, peeled, halved and thinly sliced
1–2 garlic cloves, peeled and crushed
120g punnet shiitake mushrooms, wiped and sliced
250g punnet closed cup mushrooms, wiped and sliced
4 skinless, boneless chicken breasts
150ml (¼ pint) white wine
300ml (½ pint) double cream
2 tbsp chopped tarragon, plus extra for garnish
Salt and freshly ground black pepper
4 slices focaccia bread, toasted

Method: How to make chicken with tarragon

1. Heat half the oil in a large, flameproof casserole and cook the shallots, garlic and mushrooms for 5 minutes or until softened. Remove from the pan with a slotted spoon. Add the chicken breasts to the casserole with the remaining oil and cook for about 10 minutes, or until golden.

Chef's tip

If you can’t find the specified mushrooms, then use the same amount of oyster or field mushrooms, wiped and sliced.

2. Add the wine to the casserole and bring to the boil, reduce the heat and simmer for 5–10 minutes, or until reduced by half.

3. Add the cream with the reserved mushroom mixture and tarragon and bring to the boil, reduce the heat and simmer for 15–20 minutes, or until the chicken is cooked through and the creamy sauce is thickened and reduced. Stir every now and then.

4. Season with salt and pepper to taste and serve the creamy chicken on the toasted focaccia bread with a creamy dressed leaves salad.