Creamy Tarragon Chicken with Mushrooms and Chevre
Recipe: #8915
April 08, 2013
Categories: Chicken, Mushrooms, French, Boneless Pieces, Chicken Dinner, more
"When I first made this one I served it with wild rice, but it would be good with brown or white rice as well, also over cooked egg noodles or fettucini."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (379.8 g)
- Calories 644
- Total Fat - 45.9 g
- Saturated Fat - 20.3 g
- Cholesterol - 497.7 mg
- Sodium - 1341.2 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.1 g
- Sugars - 1.9 g
- Protein - 49.9 g
- Calcium - 118.7 mg
- Iron - 6.4 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season chicken with salt and pepper.
Step 2
Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
Step 3
Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
Step 4
Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
Step 5
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.
Step 6
Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
