Simple to make, but fancy to the taste, that’s Tarragon Chicken! Your plate presentation is sure to awe as you place that perfectly cooked poultry draped with the creamy, tarragon-filled sauce over top. The flavors will take this dish to another level and that’s the way it’s supposed to be. If you’re looking to cook to impress, make sure Tarragon Chicken is what you’re serving!
Ingredients
- 4 chicken breasts, boneless and skinless, cut into bite-size pieces
- 2 tablespoons all-purpose flour
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil, divided
- 9 ounces chestnut mushrooms, sliced
- 5 ounces white wine
- 1 (8-ounce) container crème fraîche
- 1/2 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon, chopped, divided
- fresh spinach, to taste
- pasta, optional, to taste, cooked and warm, for serving
Directions
Step 1 –Add the chicken to a bowl and sprinkle with the flour, the salt, and the pepper and toss to coat.
Step 2 –In a large pan over medium-high heat, heat 1 tablespoon of the oil.
Step 3 –Add the coated chicken pieces to the hot oil and cook until they are golden, about 5 minutes.
Step 4 –Transfer the cooked chicken to a plate and keep it warm.
Step 5 –In the same pan, heat the remaining oil.
Step 6 –Add the mushrooms to the heated oil and cook until they are nearly cooked through, about 3-5 minutes.
Step 7 –Add the chicken pieces and any of their accumulated juices to the mushrooms and top with the wine. Simmer, about 2 minutes.
Step 8 –Stir the crème fraîche, the Dijon mustard, and 3/4 of the tarragon into the chicken mixture.
Step 9 –Simmer the chicken mixture until the meat reaches an internal temperature of 165 degrees F, about 5 minutes.
Step 10 –Stir the spinach into the chicken mixture and season with the salt and the pepper.
Step 11 –Sprinkle the remaining tarragon over the chicken mixture.
Step 12 –Serve the chicken mixture over the warm pasta.
