Creamy Tarragon Chicken with Mushrooms and Chevre
Created by Sue on April 8, 2013
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #8915
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound chicken (boneless skinless chicken breast, sliced)
- 2 cups sliced cremini mushrooms (or 2 cups white mushrooms)
- 3 to 4 shallots, minced
- 3 tablespoons minced fresh tarragon
- 1/3 cup dry white wine
- 2 to 3 teaspoons Dijon mustard (amount to taste)
- 5 1/2 ounces chevre cheese (or 5 1/2 ounces soft goat cheese)
- 1/2 cup cream
- Sea salt (to taste)
- Fresh ground black pepper (to taste)
How to Make
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Step 1: Season chicken with salt and pepper.
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Step 2: Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
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Step 3: Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
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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.
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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.
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Step 6: Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
Nutritional Facts
- 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