Best Mushroom Tarragon Chicken Recipes

MUSHROOM TARRAGON CHICKEN

Mushroom Tarragon Chicken image

Make and share this Mushroom Tarragon Chicken recipe from Food.com.

Provided by tamibic

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 whole chicken breasts, split (bone in)
2 tablespoons flour, salt & pepper to taste
2 tablespoons butter
1/2 lb sliced mushrooms
1 onion, chopped
2 cloves minced garlic
1/2 cup white wine or 1/2 cup chicken broth
1/4 teaspoon sugar
1/2 teaspoon tarragon
1/2 cup sour cream
2 sliced green onions

Steps:

Dredge chicken in flour mixture and brown on all sides in butter.
Remove and set aside.
Add onions, garlic and mushrooms to pan and cook until limp.
Stir in sugar, tarragon and wine.
Return chicken; cover and simmer for 25 minutes.
Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
heat until sauce thickens.
Sprinkle with green onion.

LEMON PEPPER-TARRAGON CHICKEN WITH SOUR CREAM, MUSHROOM AND WINE

Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine image

This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband's boss!

Provided by Chef Menel

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breasts
1 (10 ounce) can cream of mushroom soup
1 (8 ounce) container sour cream
1 cup dry white wine
1 teaspoon garlic salt
1 (16 ounce) carton sliced mushrooms (fresh)
1/2 teaspoon dried tarragon, chopped
1 dash lemon pepper
4 cups white rice (already prepared)

Steps:

Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.

Nutrition Facts : Calories 602.8, Fat 11.8, SaturatedFat 4.7, Cholesterol 91.1, Sodium 420.6, Carbohydrate 81.8, Fiber 3.2, Sugar 3, Protein 34.4

TARRAGON MUSHROOM CHICKEN

Tarragon Mushroom Chicken image

Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. "I often make this dish when my children and grandchildren visit," she pens from Miami, Florida. "Using the slow cooker leaves me more time to enjoy their company."

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sherry or chicken broth
2 tablespoons butter, melted
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Steps:

Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 138 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 534mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE

Chicken Cutlets with Tarragon-Mushroom Sauce image

Quick and easy chicken dish that can be ready in 40 minutes. Great for a weeknight.

Provided by Lynette !

Categories Chicken

Time 30m

Number Of Ingredients 17

Ingredients

2 c unsalted chicken stock
1/2 carrot, cut into 1 inch pieces
1/2 celery stalk, cut into 1-inch pieces
1/4 onion, halved
1 bay leaf
1 clove garlic, crushed
4`` skinless, boneless chicken breast halves, 6 ounces each
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
3 Tbsp all-purpose flour
2 Tbsp olive oil, divided
2 tsp butter, divided
1 c mushrooms, quartered
1/2 c green onion, sliced
1 Tbsp water
2 1/2 tsp cornstarch
1 Tbsp fresh tarragon, chopped

Steps:

1. Place the first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove the solids with a slotted spoon; discard.
2. Cut the chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Place the flour in a shallow dish; dredge the chicken in flour.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to the pan; swirl until the butter melts. Add 4 cutlets to the pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
5. Return the skillet to medium-high heat. Add mushrooms and onions; cook for 5 minutes or until browned, stirring occasionally. Add the stock mixture; bring to a boil, scraping the pan to loosen the browned bits.
6. Combine 1 tablespoon water and cornstarch in a small bowl. Stir the cornstarch mixture into the stock mixture; cook 1 minute or until the sauce thickens. Stir in the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon the sauce over the chicken.