Saucy Tarragon Chicken is the perfect meal when you feel like something saucy and decadent. I prefer this recipe with sherry over chicken broth because I like the flavor of sherry. If you don’t like sherry be sure not to cook with it because you will not like the dish. Substitute broth instead.
This dish is a show stopper if you are trying to impress a date or family for a special dinner. I like to complete the prep before everyone arrives, pour myself a nice drink and start cooking as everyone gathers in the kitchen.
If you are making Saucy Tarragon Chicken for a date night, I highly recommend serving it with Herb Crusted Potatoes instead of egg noodles. It will be a little easier on you as the cook because instead of boiling water you can roast vegetables in the same oven as the potatoes.
I found this recipe in my Taste of Home Light and Tasty 2008 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size:
- 1 chicken breast
- 1/4 cup sauce
- 3/4 cup noodles
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper.
Pantry & Spices
-
1 pound butter
-
flour 5 ibs
-
lemon pepper seasoning
-
dried tarragon
-
sherry
Grocery
-
1 pound boneless chicken breasts
-
1 container mushrooms 8 oz
-
1 garlic bulb
-
1 can chicken broth
-
1 bag egg noodles
-
1 sour cream 8 oz
Let's prep!
3 cups egg noodles |
4 boneless skinless chicken breasts |
¾ teaspoon dried tarragon |
¾ teaspoon lemon-pepper seasoning |
1 tablespoon butter |
2 cups sliced mushrooms |
4 garlic cloves |
1 can chicken broth 14.5 oz |
3 tablespoons sherry or chicken broth |
3 tablespoons flour |
¼ cup sour cream |
- Gather all of your ingredients and measuring tools
- Remove dirt from mushrooms then slice and set aside
- Mince 4 cloves of garlic and place in a small prep bowl set aside
- Mix in a small prep bowl
- 3/4 teaspoon tarragon
- 3/4 teaspoon lemon-pepper seasoning
- Add 3 tablespoons of flour to a small prep bowl
- Add 1/4 cup of sour cream to a small prep bowl
Let's cook!
- Complete prep from prep tab above.
- Bring a large pot of water to boil
- Distribute the spices evenly over the chicken
- Add 1 tablespoon of butter to a sauté pan over medium heat
- Brown the chicken on both sides 2 -3 minutes per side then set on a plate.
- Sauté the mushrooms until they are soft then add the garlic for 1 minute
- Stir in 1 cup of broth and 3 tablespoons of sherry or broth to the mushrooms
- Add the chicken and bring the mixture to a boil then reduce heat until the chicken reaches 165° about 5-10 minutes
- While chicken is simmering add 3 tablespoons of flour and the remainder of the broth to a bowl and mix well; set aside
- Add the noodles to the boiling water and cook until package directions
- Remove the chicken and place on a new plate
- Stir in the flour slurry until the mixture is thick 2- 4 minutes.
- Remove the sauce from heat and stir in the sour cream.
- Drain the noodles
- Plate the chicken, noodles and sauce. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 8
