Chicken Breasts in Tarragon Cream Sauce with Sautéed Mushrooms

Here's a delicious and impressive chicken entrée your family and guests will rave about.  An old French family recipe, it takes less than an hour from start to finish and uses everyday kitchen ingredients. Serve with rice or buttered noodles. Green beans are also a nice accompaniment, as is a salad. A perfect dish for every night or special occasions. Note: Dried tarragon is much stronger than fresh. As directed, use less.


1/2 lb. fresh mushrooms, sliced

1 T butter, plus 2 T 

1 T extra virgin olive oil, plus 1 T

1 lb. thinly sliced chicken breasts

Flour seasoned with salt and pepper for dredging, plus 3 T for mixing with broth

1-1/2 c chicken broth

1/2 c. heavy cream

1 T fresh tarragon (or 1 t. dried)


1. Sauté mushrooms in butter and olive oil. Set aside.

2. Dredge chicken breasts in seasoned flour.

3. Melt 2 tbsp butter and 1 tbsp olive oil in deep sauté pan

4. Sauté chicken to golden brown.  Set aside.

5. Make a "slurry" with the 3/4 c chicken broth and 3 T flour. (Mix together in separate bowl.)

6. Add remaining ¾ cup of chicken broth to pan. Scrape bottom of pan to incorporate brown bits.

7.  Mix slurry into pan and drippings. Mix well. Reduce heat and stir in heavy cream.

8. Add tarragon, chicken and mushrooms.  Simmer for 3-5 mins until chicken is fully cooked.

Serve with buttered noodles or rice.

Serve over rice.

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