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
25 g plain flour
2 Tbsp. olive oil
250 g chestnut mushrooms, sliced
150 ml white wine
300 ml crème fraîche
1/2 Tbsp. Dijon mustard
2 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
