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tarragon chicken

(1 rating)
Hananhus avatar
Recipe by
Hanan Hussein
@Hananhus
Bothell, WA

Quick, easy and flavorful dish that can be made with fresh chicken or leftover chicken or turkey.

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For tarragon chicken

  • 2 Tbsp
    butter
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    garlic, minced
  • 1 Tbsp
    onion flakes, dehydrated
  • 3
    chicken breast filets
  • 1/3 c
    flour
  • 1 1/2 c
    milk
  • 3/4 tsp
    tarragon, dried
  • 1 can
    sliced mushrooms or 1 cup fresh
  • 1
    chicken bouillon cube
  • salt and pepper to taste
  • 1 c
    heavy cream

How To Make tarragon chicken

  • 1
    If I am making this dish for a regular everyday dinner I cut the chicken breasts into 1 inch cubes. But if I am serving guests then I leave them whole and serve them with some of the sauce drizzled on top and the rest on the side. If using fresh mushrooms; slice them.
  • 2
    In a saucepan over medium heat add the butter, olive oil, garlic, fresh mushrooms (if using fresh), onion and chicken. Saute, stirring frequently till chicken starts to brown.
  • 3
    Using a slotted spoon remove chicken from pan. Add the flour to the pan and stir for a minute. Start adding the milk slowly while stirring to prevent any lumps from forming.
  • 4
    Return the chicken to the pan and add the tarragon, bouillon and canned mushrooms (if using canned), salt and pepper. Reduce heat to low, cover and simmer stirring 2 or 3 times till chicken are well cooked and tender; about 30 minutes.
  • 5
    About 5 minutes before serving add the cream and heat back up. Serve over white rice or pasta with sauce ladled on top.
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