tarragon chicken
(7 ratings)
this is a recipe I got from a canned soup cookbook. I cooked it first in 1992 on Valentine's Day for my then New Husband! Guess I did it right, as he's still around! LOL
(7 ratings)
yield
2 to 4
prep time
15 Min
cook time
50 Min
Ingredients For tarragon chicken
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4 to 6bonless skinless chicken breasts
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1/2 stickbuttr
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1 cancream of mushroom or cream of chicken soup, condensed
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1/4 cdry white wine
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1 mdonion, chopped
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1 1/2 cwhite mushrooms, whole or sliced
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1 tsplemon juice
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2 Tbspitalian parsley
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1/2 tspdried tarragon
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1/4 tsprosemary, dried
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1/4 cheavy cream
How To Make tarragon chicken
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1Brown chicken in butter in deep fry pan, add onions and mushrooms. cook for 3 minutes longer, then deglaze with white wine.
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2add soup, lemon juice and spices. Cover and simmer for 45 minutes on low heat stirring occasionaly.
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3Turn off heat.Remove chicken and mushrooms, set aside. Stir cream into sauce, and pour over chicken. Serve over rice.
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