Mushroom Tarragon Chicken Food

CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON

Steps:

• In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
• Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
• Transfer mushroom mixture to bowl.
• On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
• In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
• Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
• Transfer chicken to warm platter.
• Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
• Pour sauce over chicken.

TARRAGON MUSHROOM CHICKEN

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.

TARRAGON CHICKEN WITH MUSHROOMS

Steps:

• Wash the chicken, put the tarragon leaves into the cavity, and sprinkle with salt and pepper.
• Place the bird in a large saucepan, add the milk, and simmer, covered, for 15 minutes.
• Remove the chicken carefully and reserve the milk.
• Place the bird in a roasting pan with a little butter and cover with buttered paper.
• Bake in a 350 degree F oven for 1-1/2 hours, basting occasionally.
• When the chicken is cooked, place on a serving dish and keep hot.
• To make the mushroom gravy: Wash the mushrooms, peel if necessary, and slice thinly.
• Place the roasting pan with the chicken drippings over heat, add the mushrooms, and stir until cooked, adding a little more butter if necessary.
• Pour in the reserved milk, having blended some of it with the cornstarch.
• Add the blended cornstarch, bring to a boil stirring continuously, and season with salt and cayenne pepper.
• Serve hot in a sauce boat with the chicken.

MUSHROOM TARRAGON CHICKEN

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.

CREAMY TARRAGON CHICKEN WITH MUSHROOMS AND CHEVRE

Steps:

• Season chicken with salt and pepper.
• Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
• Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
• Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
• Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
• Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
• I served this along side wild rice, but you can do as you like.

CHICKEN & MUSHROOMS IN TARRAGON SAUCE

Steps:

• Cut chicken into bite size pieces& cook along with the mushrooms in the olive oil in a skillet over medium heat.
• Stir often until chicken is done.
• Drain, discarding all the drippings& set aside in a bowl, keeping the chicken& mushrooms warm.
• In the same skillet, stir together the whipping cream& flour,& add the salt& tarragon.
• Cook& stir until thick& bubbly,& return the chicken& mushrooms to the skillet.
• Cook& stir until heated through,& serve over hot bed of rice.