A Great Holiday Supper: Taragon Chicken With Mushrooms

The holidays are approaching and many of us will be entertaining guests and family members. This Taragon Chicken recipe is simple and truly delicious and something that would go over well with guests. I hope you’ll try it and let me know what you think.


2 boneless chicken breasts
2 T butter
1 T olive oil
5 small Portabella mushrooms–can also use oyster or any others
3 sprigs fresh tarragon
1 1/2 T Dijon mustard
3/4 C heavy cream

Serves 2-3

Pat chicken dry with paper towels. This makes them brown better when sauteed.

Lay out long enough sheet of plastic wrap to fold over chicken breasts and pound till evenly flattened about 1/2” thick and season both sides with salt and pepper.

Clean the mushrooms and slice 1/4” across. They can be halved first if large.

Strip the tarragon leaves from the stem.

Have mustard, cream and tarragon ready. Melt butter in good sized fry pan over medium high heat till butter foams and starts to brown. Lay breasts in the pan and saute a couple of minutes till nicely browned, then turn to other side.

Immediately lay the mushroom slices around the sides of the chicken breasts and add the T of olive oil drizzled over the mushrooms. Use a spoon or spatula to turn the mushrooms as they saute.

When the second side of the chicken and mushrooms have cooked for about 2 minutes, add the mustard…

… then the tarragon leaves, moving them both through the mushrooms with a spoon, and around the chicken breasts for another minute…

… and add the cream:

Let the cream bubble and thicken for another minute, making sure that the sauce is well combined.

Lower the heat and remove the chicken breast to a cutting board, slicing them about 1/2” on an angle:

Lay carefully on a warmed plate, spooning the sauce over and around the breast:

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