This classic chicken tarragon recipe is the perfect dish for easy entertaining and tastes wonderful with a side of potatoes, rice or pasta.
Chicken breasts are fried until golden and mixed with a delicious sauce made from chestnut mushrooms, white wine, Dijon mustard, tarragon and spinach. Crème fraiche is also added to produce a wonderfully creamy yet light sauce that complements the tender chicken breasts.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
523
Ingredients
4 x 125g chicken breasts, cut into bite-size pieces
25g
plain flour
2Tbsp.
olive oil
250g
chestnut mushrooms, sliced
150ml
white wine
300ml
crème fraîche
1/2Tbsp.
Dijon mustard
2Tbsp.
fresh chopped tarragon
large handful spinach
Directions
Step 1
Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together. Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5min until golden - do this in batches if necessary to stop the chicken from sweating. Remove from pan and set aside.
Step 2
Add the remaining oil to the pan and fry the mushrooms for 3-5min until nearly cooked through. Return chicken and any juices to the pan. Pour over the wine and simmer for 2min, then stir in the crème fraîche, mustard and most of the tarragon. Bring to the boil and simmer for 5min or until chicken is cooked through.
Step 3
Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately with crusty bread to mop up the juices.
GH TIPS:
Freeze ahead: Complete recipe but don’t sprinkle with tarragon. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe.
You can serve this with rice, pasta or mashed potato. It is very versatile and the sauce suits plenty of different carb vessels.
To make it a bit more nutritious, you could add in frozen peas at the end of cooking, too.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
