TARRAGON CHICKEN

Tarragon Chicken image

this is a recipe I got from a canned soup cookbook. I cooked it first in 1992 on Valentine's Day for my then New Husband! Guess I did it right, as he's still around! LOL

Provided by Helene Mulvihill

Categories Chicken

Time 1h5m

Number Of Ingredients 11

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Ingredients

4 to 6 bonless skinless chicken breasts
1/2 stick buttr
1 can(s) cream of mushroom or cream of chicken soup, condensed
1/4 c dry white wine
1 medium onion, chopped
1 1/2 c white mushrooms, whole or sliced
1 tsp lemon juice
2 Tbsp italian parsley
1/2 tsp dried tarragon
1/4 tsp rosemary, dried
1/4 c heavy cream

Steps:

1. Brown chicken in butter in deep fry pan, add onions and mushrooms. cook for 3 minutes longer, then deglaze with white wine.
2. add soup, lemon juice and spices. Cover and simmer for 45 minutes on low heat stirring occasionaly.
3. Turn off heat.Remove chicken and mushrooms, set aside. Stir cream into sauce, and pour over chicken. Serve over rice.

*** Explore more Tarragon Chicken Recipes »

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