Last updated on April 23rd, 2017
Not to name-drop (okay, precisely to name-drop!), but I served this dish to film director James Ivory (“Howard’s End,” “Room With a View,” etc.) for his birthday one year. James loved it, as did everyone else at the table. It’s a one-skillet dinner of chicken and mushrooms, lavishly bathed in tarragon and cream. Need a quick-and-easy main course for a weeknight? A glamorous dish for weekend guests? This video recipe is for you.
Hint: For best view, double click the video. And If you enjoyed this episode of “Delicious Living” (and I hope you did!), please subscribe to my YouTube channel. I film a new video every week.
Think you’ll give this dish a whirl? You can let me know by leaving a comment. I love hearing from you!
As promised, here’s the printable recipe:
A fabulous French main course that comes together in 30 minutes. The only special equipment you'll need is a skillet!
Ingredients
- 2 large skinless, boneless chicken breasts, sliced lengthwise in half to form 4 breasts
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour (or a gluten-free substitute)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 3 tablespoons finely chopped scallions (the white and tender green parts)
- 1/4 cup dry French vermouth
- 1/3 cup low- or no-salt chicken stock
- 1/3 cup heavy cream
- 1 tablespoon dried tarragon (triple the amount for fresh, chopped leaves)
- Garnish: a handful of minced, fresh parsley
Instructions
- Pour the flour into a pie plate. Season both sides of the chicken with salt and pepper. Then lightly dredge the chicken in the flour.
- Warm 1 tablespoon of butter and the olive oil in the skillet over medium heat. When the butter melts and its foam subsides, add the breasts, and cook them until brown and slightly springy to the touch – about 4 minutes per side. Transfer the chicken to a plate.
- Melt the remaining butter in the skillet. Add the mushrooms and scallions and a sprinkling of salt and pepper. Sauté until the mushrooms brown – about 5 minutes. Add the vermouth and chicken stock, and let them simmer for 2 minutes. Then add the heavy cream and tarragon. Stir until the liquid begins to thicken – about 1 minute. Return the chicken to the pan and baste it several times with the sauce.
- To serve, place the chicken on a warm platter, and spoon on the mushrooms and sauce. Garnish with the minced parsley.
Want more sauce? Add more cream to the skillet, letting it boil and thicken as described above.
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Tanner says
Ok, Kevin, it’s on the menu for dinner tomorrow night. Hope the in-laws love it as much as I likely will.
What fun to hear your voice in the video after years of hearing it in my mind.
Lana Brooks says
Great recipe Kevin, my mouth is watering! So nice to see you in a video. Make more of them!
Deborah says
I have made this before and it is absolutely divine!! One of the first recipes of Kevin’s that I ever tried. Hubby says it’s a keeper. He’s very picky and fears change when it comes to food so I was very happy when he said to make it again! I have a tarragon plant in my herb garden. It’s pretty to look at , nice to smell and wonderful to cook with. I encourage everyone to grow one.
Cary Bradley says
Love seeing and hearing you! This looks terrific! Thanks so much. Tell me, is your kitchen table/island on wheels? It seems I’ve seen a picture of your kitchen with the island parallel to the counter tops, not angled. Did you just move it for filming? Planning new kitchen and gobbling up your design. You’ve inspired me to try growing tarragon again. Now I have a use for it! Thank you!!!
Kevin Lee Jacobs says
Hi Cary – The kitchen island is a new work-station that I purchased just for cooking- videos. Not on wheels, but I do move it around quite a bit, sometimes near the windows for still photography, and other times at an angle for the video cameras. Enjoy the recipe!
John says
It’s ‘Room WITH a View,’ not without! (One of my favorite movies). We are constantly quoting lines from it. (In Maggie Smith voice): “Lucy! Get AWAY from the window! You’ll be SEEN!” Our sofa sits under a window, so this line gets much mileage.
Ingmarie Peck says
Love the taste and smell of tarragon, will make tis today.
Thank you.
Alice says
I’ve added this to my must try list! But really, how could it miss? Thank you.
Kevin Lee Jacobs says
Hi John – I love Room with a View too. Can’t believe I screwed up the title! Hope James doesn’t read this post! Fixed now.
Annie says
Thank for this recipe!! Looking forward to enjoying this very soon!
Sharron says
Looks wonderful! I will make it and have fresh tarragon and parsley.
PT says
It looks wonderful but would you recommend a replacement for the mushrooms? Too many bouts of mushroom poisoning so I will no longer touch them!
Thanks.
Susan says
Thinking of trying this recipe for mom’s day! So happy I’ve found you!
Barbara says
Thumbs up..looks delicious..will try ..thanks
Carol says
Kevin, I enjoy and learn from your videos. This recipe is a special “guest night” recipe that is quick and easy. Thanks, Carol
Joan says
Tarragon Chicken…The BEST! Looks like a wonderful recipe and will make this for sure. My favorite whole roasted chicken is a very simple French version; salted and peppered whole bird with a goodly amount of my own dried garden Tarragon sprinkled generously over the whole bird before roasting. Wonderful and easy. Thanks Kevin for this dressy but easy recipe.
Diane says
Thumbs UP!!!
Mike says
Hey Kevin. love your videos. I have been following you for about 3 years now. I always loved your picture by picture recipes, and your witty text. we are not getting that in the videos. lets see some wit. I know you can do it.
just once I would like to see a chef make a god awful face and say, “oh that taste like crap” after they have tasted their dish, as a joke.
love ya
Diana says
What a fantastic dish Kevin. Guess what we are having g for dinner tonight?
Shirley Parran says
There’s nothing like the feeling like you’re in the loop. I just made tarragon chicken with mushrooms 2 nights ago. Basically the same recipe. I got mine from Clean Eating mag. It was wonderfully rich and filling. Made a batch of smashed potatoes and peas on the side. We are so smart!!
keith says
Is there anything can substitute for the vermouth? I’m making this tonight for my wife to celebrate our 13 year anniversary.
Kevin Lee Jacobs says
Hi Keith – Use any dry white wine (Pinot Grigio, Sauvignon blanc, etc.). OR, use chicken stock plus a quirt of lemon juice. Happy anniversary to you and your wife!
lise says
Hi Kevin , am leaving right now, to get the ingredients, it’s a lovely warm day, and will try this out on the Deck with my wife. Am going to substitute for cilantro, instead of tarragon, as she isn’t fond of it….thank you, and will let you know how it turns out.!!
lise
Kevin Lee Jacobs says
Hi Lise – I could be wrong, but I suspect the dish will be horrible if you swap tarragon for cilantro. A safer substitute would be thyme. Or, you could omit the herb component entirely. Will still be delicious!
Kate says
I made this the other night. It was divine!!
Julie Forman says
Another huge success, Kevin! Made it for my daughter and her family tonight and they immediately forwarded the blog to themselves and can’t wait to prepare it for their chums.
Prepped it all this morning so was able to tip a glass or two with them and still get dinner on the table. A miracle…….. you’re making aging much easier!
Kevin Lee Jacobs says
Hi Kate and Julie – So glad you enjoyed this recipe!
Apryl says
I’m always looking for a new chicken recipe. Will be trying this. I bake a chicken breast, bone in, that we love. Skin on brush with melted butter and coat with lemon pepper powder. 350 oven. Take the skin off and the meat is moist and delicious.