Jun 14, 2012

Chicken with Tarragon Cream


Recently, I have been experimenting on French dishes. I don't really know why, I supposed I was just fancying something creamy and buttery.  I looked at my fridge and saw that I still had some chicken breasts that needed to be cooked and the mushrooms were begging to be used. There were still some left-over cream and half a bottle of white wine which I have used recently in a few dishes. 

The only ingredient missing is something that will give the dish some vibrant color and freshness. Thankfully, I have been cooking with the tarragon herb lately due to my husband's craving for Chicken, Cashew and Tarragon Stir-Fry. So there goes the solution - a little tarragon goes a long way in this dish.

I had been doing the South Beach Diet to lose weight (I love this diet! I think it's perfect for meat lovers like me!) and if you are into low-carb, this is one of the dishes that you need to learn by heart. It's pretty simple and yummy, too. And to replace the carbs --- I know deep in my heart that rice would be perfect with this for it will absorb the creamy sauce but, alas, not when am on a diet --- I suggest steamed/boiled cauliflower, which is the perfect replacement for rice or potatoes. You can certainly make mock mashed potatoes using this wonderful vegetable.  

So here it is, enjoy!



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Ingredients


2 Tablespoons light Olive oil
1 lb chicken breasts (about 2), skinned, boned and halved (season with salt and pepper)
1 medium onion, chopped
3 garlic cloves, chopped
8 oz mushrooms, chopped
1/3 cup dry white wine
1/2 cup heavy cream
2 tbsp fresh tarraron, chopped
Salt and pepper, to taste

Procedure

Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.


Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.



Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off its liquid.


Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.



Arrange the chicken on a serving plate and pour the sauce  over. Delish!

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38 comments

  1. I can almost smell it! Thanks for the recipes!

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  2. This looks so good! I am going to have to try this recipe soon <3 Thanks for sharing, Abby!

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    1. You're welcome, Audra! I hope you and your family enjoy this meal as much as we have!

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  3. What a drool worthy dish Aby...Yum!!

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    1. Thanks dear Shema! You are always so sweet!

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  4. Just saw this in FB and I decided to share it in my page. Then I had to know how to cook it so I am here now drooling in front of the computer. It's very simple and looks so good Abby. Love it!

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    1. Thanks, Weng! Glad you came by. It's an easy dish indeed and thank you so much for sharing it. So kind of you! Appreciate it.

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  5. Replies
    1. You're welcome! Thanks for stopping by!

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  6. Thanks for sharing this wonderful recipe. I never used fresh tarragon before. Will try it. I hate chicken breast so I will use drumsticks with skin, will pan fry them and remove the chicken oil then follow your recipe given. This will be yummy with paste, I will dice the chicken meat instead of the whole piece. This dish looked like my mushroom sauce with basil for pasta that I love to cook but will buy tarragon for your dish, wonder what aroma will it be. Happy Chinese New Year !!

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    1. Happy Chinese New Year too Mrs. Lee and I hope you like this dish! Am sure it would be great with drumsticks too!

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  7. so going to try this at the weekend for my supper guests, thank you xoxo

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    1. Hi Beverley, some of our readers have tried this and loved it so I hope you have the same experience! Thanks!

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  8. That does sound creamy and delicious and I did put in a tarragon plant this year . . .

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    1. That's perfect! Hope you can try this. :-)

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  9. Will try this with blue marlin. For my wicked sisters. =)) toping

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    1. Hey, Toy! Blue Marlin sounds good. I miss you all. Hope you enjoy this and the blue marlin version - please cook that for me when I visit. :-)

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    2. Your recipes never disappoint. This is my next manilla spoon dinner.

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    3. Thanks! Hope you enjoy this as much as the other recipes.

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  10. I BEEN COOKING HEALTHY FOR A MINUTE NOW AND LEARNING ALL THE FRESH SPICES BUT WHAT IS TARRARON???

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    1. Tarragon is a delicate green herb with long, thin pointy leaves and a singular flavor with hints of anise.

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  11. Beautiful! A french cuisine classic that always works.

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    1. So true! This is a tried and tested deliciousness! Thanks for stopping by. :-)

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  12. I wish I came home to your table every night

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    1. I try my best but it's not always this fancy....thanks...you're very kind. :-)

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  13. Where can I ged tarragon leaves? I only know the McCormick Thyme that you can buy off at the grocery store.

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    1. Try the herb section of your supermarket or grocery. I am US-based so I am not entirely sure if you can find one locally in Manila but it's worth a try. Perhaps try Rustans or SM, Patrick.

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    2. Next spring get a plant from your local nursery. I planted one about 8 years ago and it keeps coming back every year, giving me with a never-ending supply. It is one of the only herbs that have consistently survived the winter. You can cut it back in the fall to get new fresh shoots.

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  14. Wow that looks so good! The cream sauce sounds fantastic :D

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  15. We've come into a new appreciation for tarragon here recently... this is perfect serendipitous timing!

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  16. White wine and cream is a go-to for me for sauces. I always have both in the house and I love the flavor together. I almost never use tarragon though...I need to try this! It looks so delicious!

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  17. What can b used instead of wine

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    1. Chicken broth should be a good substitute.

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  18. Great recipe. Wonderful flavor.

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  19. Tried this tonight since I wanted to experiment with tarragon and had all the other ingredients -- fabulous! Will definitely make this again.

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    1. So glad to know you enjoyed this! It's a popular dish on our blog for sure. Thanks for letting us know. :)

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