Creamy Tarragon Chicken with Mushrooms and Chevre

Prep Time
Cook Time
Ready In

"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 recipe yields 3-4 servings


  • 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 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 & Variations

No special items needed.