Recipe: Tasty Saucy Tarragon Chicken

Recipe: Tasty Saucy Tarragon Chicken Delicious, fresh and tasty.

Saucy Tarragon Chicken. For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more. Saucy Tarragon Chicken "This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon," notes Mary Steiner of West Bend, Wisconsin. Saucy Tarragon Chicken Recipe photo by Taste of Home.

Add shallot to same pan; cook and stir over medium heat until tender.

Fresh tarragon goes particularly well with fish and chicken.

In this family style chicken tarragon recipe it is used in combination with other.

You can have Saucy Tarragon Chicken using 11 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Saucy Tarragon Chicken

1. It’s 3 cup of egg noodles(uncooked).

2. Prepare 4 of boneless skinless chicken breast halves (4 ounces each).

3. It’s 3/4 tsp of dried tarragon.

4. It’s 3/4 tsp of lemon-pepper seasoning.

5. Prepare 1 tbsp of butter.

6. Prepare 2 cup of sliced fresh mushrooms.

7. You need 4 of garlic cloves (minced).

8. It’s 1 can of reduced sodium chicken broth (divided).

9. Prepare 3 tbsp of sherry (or add more low sodium broth).

10. You need 3 tbsp of all purpose flour.

11. It’s 1/4 cup of reduced fat sour cream.

Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare.

This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting.

Chicken thighs are first browned and braised in white wine for tenderness.

Season with salt and pepper and a squeeze of lemon juice.

Saucy Tarragon Chicken instructions

1. Cook the egg noodles..

2. Sprinkle chicken with terragon and lemon-pepper..

3. Have a large skillet over medium-high heat and brown chicken in butter on both sides.

4. Remove and keep warm.

5. Use the same skillet and saute mushrooms and garlic until tender..

6. Add 1 cup broth and sherry(or additional broth), stir to loosen up the brown bits from the pan..

7. Put the chicken back into the pan and bring to a boil..

8. Reduce heat, and simmer uncovered for 7-10 minutes or until juices run clear..

9. Remove chicken and keep warm..

10. Combine flour and remaining broth until smooth, and stir into pan juices..

11. Bring to a boil, cook and stir for 1-2 minutes or until thickened..

12. Remove from heat,stir in sour cream..

13. Drain noodles, serve with chicken and sauce..

Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.

Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.

Instead of tarragon in the sauce I added Herbes de Provence, stirred then added back the chicken.

I garnished the chicken with fresh chopped tarragon.

We used the sauce for the asparagus on the side.