Welcome to my kitchen…It’s time for another Chicken Recipe …
Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…
Tarragon is a leafy green herb widely used in French cuisine. Its distinctive yet subtle herbal flavour is particularly well suited to use with fish and chicken and as part of vinaigrettes and sauces. Tarragon should be used sparingly for better results then its unique flavour will shine through—which has hints of anise—People tend to either love it or hate it…
The summer French herb can be used in everyday cooking by getting your hands on the dried version. The sweet and almost vanilla flavoured herb pairs best with eggs, cheese, seafood, chicken and fruits, and is an important ingredient in French cooking. Use it while making baked dishes, pasta, vegetable au gratin, soups and grilled meats.
Today I am making Chicken with Shitake Mushrooms and Tarragon…This is one of our favourite dishes with tarragon…
- 4 chicken breasts skinless and boneless if preferred we like to leave our skin on…
- salt and pepper to season
- ½ tbsp plain flour
- 2 tbsp butter or as needed
- 1 tbsp olive oil
- ½ cup (60ml) white wine
- 2 shallots or one yellow onion peeled and finely diced
- 2-4 cloves garlic finely chopped
- 1 tbsp fresh tarragon chopped
- 3 cups (260g) shitake mushrooms sliced or mushrooms of your choice.
- ¾ cup (180ml) chicken stock
- 1 cup (240ml) cream
- salt and pepper to season
- fresh tarragon to garnish
Firstly season the chicken breasts well with salt and pepper and lightly dust with a little flour on both sides if using skinless chicken, if keeping the skin on just season well with salt and pepper.
If the chicken breasts are large you may wish to butterfly the chicken breasts so they quickly and evenly.
Heat the butter and the oil in a frying pan or casserole dish…
Brown the chicken skin side down until nice and golden then flip your chicken and brown the other side you do not want to cook the chicken through just lightly brown…Set aside.
Now for the good bit deglaze your pan with the white wine, making sure you scrape up all the good flavoursome bits. Now simmer until your wine is almost cooked down.
Add the shallots/onions and a little more butter stirring over low heat until they have softened.
Stir in your finely chopped garlic, tarragon and mushrooms and cook for about 5 mins until the mushrooms have softened.
Add the chicken stock and bring the liquid to a simmer…Return the chicken to the pan skin side up if you have left the skin on, cover and cook for 15-20 mins until almost cooked through.
Stir in the cream and cook until the cream is warmed through and your chicken breasts are cooked for just a few minutes.
Taste and adjust the seasoning if required and garnish with your picked tarragon leaves to serve.
Serve with rice, noodles/pasta or creamed or whole potatoes with vegetables of your choice for example broccoli, cauliflower or asparagus.