Last updated on April 17th, 2014
I MADE THIS FOR DINNER LAST SUNDAY. And then I fell in love. It’s a simple saute of chicken breasts and mushrooms, gloriously-enrobed in a sauce of tarragon and heavy cream. Here’s the easy recipe for this perfumed elegance:
Chicken & Mushrooms in Tarragon Cream
Ingredients for 2 large servings
2 boneless, skinless chicken breasts
Salt and freshly-ground black pepper
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
1/4 cup dry French vermouth
1/3 cup chicken stock
1 Tablespoon dried Tarragon
1/3 cup heavy cream
Garnish: fresh parsley, finely minced
To start, finely-chop the white and tender green part from one bunch of scallions.
Then slice enough mushrooms to equal approximately 3 cups. Exact proportions are not necessary for this dish.
Note: One 8-oz. package of already-sliced mushrooms (available at most supermarkets) equals 3 cups by volume.
Now take a couple of thick, skinless, boneless chicken breasts…
And slice them in half. This will give you 4 thin breasts, which will cook very quickly.
Season both sides of the meat with salt and freshly-ground black pepper.
To give the breasts a pleasant crust, dredge them lightly in flour.
Tip: You don’t have to use wheat flour for dredging. Speaking from experience, “Bob’s Red Mill All Purpose Baking Flour,” which is gluten-free, works perfectly well.
Heat some butter and oil in a skillet set over moderately high heat.
After the butter melts and its foam subsides, add the chicken. Let the breasts cook until brown and somewhat springy (not squishy) to the touch — about 4 minutes per side.
Transfer the breasts to a plate.
Add more butter to the pan…
And then toss in the scallions…
And the mushrooms…
And a big pinch of salt and several grinds of black pepper.
Saute the mixture until the mushrooms turn a gorgeous shade of brown — about 5 minutes.
Add a generous splash (one 1/4 cup) of dry French vermouth…
And a slightly larger splash (1/3 cup) of chicken stock.
Let the liquids boil and reduce for a minute or two.
Then stir in 1/3 cup of heavy cream.
Yes, heavy cream.
This is not a diet dish.
It is a delicious dish.
Stir in one tablespoon of dried tarragon (double or even triple this amount if you are using fresh, chopped tarragon).
Stir the cream until it bubbles and starts to thicken — about 1 minute. Then return the chicken to the pan.
Baste the breasts several times with this creamy, dreamy sauce.
Transfer the chicken to your prettiest platter, and top with the mushroom-and-cream mixture.
Garnish with fresh, minced parsley.
And prepare yourself for a treat.
Tender chicken, succulent mushrooms, and a sensationally-scented sauce…this dish is almost too elegant for words.
Ready for a bite?
Here’s a copy-and-paste version of the above recipe:
Chicken & Mushrooms in Tarragon Cream
Ingredients for 2 large servings
2 skinless, boneless chicken breasts, split in half to form 4 breasts
Salt and Freshly-ground black pepper
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, fresh scallions
1/4 cup dry French vermouth
1/3 cup chicken stock
1/3 cup heavy cream
1 Tablespoon dried Tarragon
Garnish: fresh parsley, finely mincedSeason both sides of the sliced chicken breasts with salt and pepper, and then lightly dredge them in flour.
In a skillet, heat the oil and one tablespoon of butter over moderately-high heat. When the butter melts and its foam subsides, add the breasts, and cook them until brown and slightly springy (not squishy) to the touch — about 4 minutes per side. Transfer the chicken to a plate.
Add the remaining butter to the skillet, and then pour in the scallions, mushrooms, and salt and pepper. Toss about with a spatula until the mushrooms brown — about 5 minutes. Add the vermouth and chicken stock to the mushroom mixture; simmer for 2 minutes. Then add the heavy cream and the tarragon. Stir until the liquid begins to thicken — about 1 minute. Then return the chicken to the pan, and baste it several times with the sauce.
Serving – Place the chicken breasts on a serving platter, spoon on the mushrooms and sauce, and garnish with minced parsley. Serve at once.
Think you’ll try this easy deliciousness? You can let me know by leaving a comment.
Meanwhile, let’s toast each other with a glass of Pinot Gris. Cheers!
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Related Posts:
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Homemade Spaetzle with Butter and Herbs
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Paula says
Imagine serving this with your Spaetzle? A meal to die for.
Kevin Lee Jacobs says
Paula – Yes! Buttered spaetzle would make a terrific accompaniment to this chicken bliss.
Andreas says
Delicious and sounds oh so quick to prepare. Never mind the calories when it comes to taste and flavour, and nice to see you using some more Noilly Prat!! Such a “must have in the pantry” ingredient, and yet a fair few restaurants and bars in Marseillan (South of France) where it’s produced don’t stock it for an aperitif!
Melissa says
How come the Tarragon isn’t mentioned in the ingredients list? I see it is in the illustrated description, but not in the copy and paste recipe?
Kevin Lee Jacobs says
Melissa – Fixed. And thank you!
Jenn says
I will absolutely be making this dish.
I have a beautiful tarragon bush that I have very few recipes for.
It looks lovely and am very excited to try it!
Winnie says
Kevin, I will be making this evening! I have all the ingredients and what a delicious meal for the week-end! Thanks for sharing this one. I really enjoy your blog…you are very talented. Your zest for beauty around you is contagious!
Heather Schlerf says
Love that you use cast iron !! I am the cast iron queen as far as cooking. My only problem is I do not have a gas stove…maybe someday. I have 10 fry pans and 2 dutch ovens. I have my eye on a vintage 14″ pan that I really want but I do not want to pay their price……yet:)
Will says
As kevin’s partner, I rarely feel it is appropriate for me to comment on the website, but I loved this chicken and mushrooms in taragon sauce so much that I wanted you all to know how spectacular it was. I can’t wait for him to serve it at a dinner party and delight the guests. I am a lucky guy. Will
Ian says
Looks fantastic Kevin, as always! Just one gentle quibble: dried tarragon??! The first flush of tarragon is the harbinger of spring in the kitchen garden, so I couldn’t imagine using anything but fresh this time of year!
Chuck says
That’s way cool, very classy.
Anne says
This is a recipe that should be used at The Culinary Institue of America!!!!!! What a splendid idea and presentation for a special dinner. I just checked my garden and my tarragon is sprouting. I’ll use the dried version as I just cannot wait to try this recipe. Congrats Chef Kevin!!!!!
Barbara says
Kevin I love your site. Will try this for my next dinner party. Could I prepare it an hour or so in advance and just leave it on the cooktop to reheat?
OMG you should see my winter sown milk jugs ! I am in Virginia and they are ready for the garden. Thank you for such a wonderful way to sow seeds without pampering. Barbara
Patty Hankins says
Thank you for this beautiful, wonderful presentation. I plan to make this soon, and I envision it with fresh steamed broccoli on the side.
Valerie C. says
I’ll say it again….this is the only site where I love EVERY recipe!
Thanks for this yummy one 🙂
Joni Davis says
I am so waiting for my Tarragon Bush to start sprouting! May be a while – here in Minnesota – but I will definitely be making this! It sounds wonderful! Thanks for all of the good recipes!
Cary says
Heavenly indeed. Just lovely! What is that dreamy looking green side dish? Will certainly try this one as soon as I pick up some chicken!
Kevin Lee Jacobs says
Hi Cary – It’s a delicious (and easy-to-do) puree of peas and watercress. Here’s the recipe.
Ian says
The peas and watercress puree is indeed an awesome side adapted to a wide variety of dishes. Even my 5 and 3 year olds loved it alongside the ham steak with dijon cream sauce Kevin posted a while back (worth seeking out!).
Marla says
Looks delicious and so healthy! Thanks so much for sharing this recipe. Would be great for quests and doesn’t seem too hard to make.
Judy Hines says
Definitely will make! Here in Central Illinois my French Tarragon is up and ready for culinary delights. The sauce itself, sounds so lucious maybe even as a dip! Love your website, Kevin.
Paula says
Because I do love my Pinot Gris, what winery was it from? This recipe looks wonderful and it’s going on this weeks menu. And yea Will for sharing with us!
Kathryne says
I am headed to store & making this for Sunday dinner. Thanks so much, Kevin! Looks divine. I’ll let you know how mine came out (but I’m expecting rave reviews) 🙂
Lucia says
I love everything you post on site! Thank you for all and for this recipe!
Migs Murray says
This has long been my favourite ‘wow’ dinner to serve when I want to impress without spending hours in the kitchen. I’ve never used vermouth though…usually a splash of dry white wine instead. I normally serve this with lightly buttered french beans and roasted potato cubes. I’ll now try to find the vermouth you use. I’m not familiar with vermouth at all so if there are other brands you think acceptable I’d like to know of them. Thanks for the recipe, Kevin…I’m looking forward to trying your version. ^_^
Jill Wilson says
Your photos are the best! You take the guesswork out of assuring my success no matter what the topic!
Terri says
Made it tonight! Absolutely wonderful! I used chicken tenderloins instead of chicken breasts as that is what I had but is was so savory and delicious. I will make it again.
Tiffany says
Wow. Even my non-mushroom-loving husband loved it. Thanks, as usual! And this time of year, in east Tennessee, fresh is the only way to go with tarragon…and I tripled the amount with huge success 🙂
Beth Fava says
Made this for our Sunday family dinner for 12. I, too, am in love! Thank you for sharing your recipe!
Kevin Lee Jacobs says
Terri, Tiffany, and Beth – So glad you tried — and liked — this recipe!
Paula Mello says
I do this with thyme but I believe tarragon should be wonderful too. A simple recipe but what great effect. How about some saute potatoes with that? And a green salad. A perfect meal. I love your recipes, simple and beautiful…
Laurene Stopford says
Yum! I have fresh thyme so will probably substitute.
Donna B. says
… must find tarragon.
And I love, love love love love mushrooms.
LOVE. This recipe sounds delicious! Wonderful, as always Kevin~
Vicki says
Kevin, I will definitely be making the chicken with tarragon. But meanwhile, here is a dish I think you will love, love, love! I think that, once you try it, we will see some variant on your blog – complete with pictures! It’s a recipe I adapted from something I found on the internet (of course).
Vicki’s Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce
1 1/4 (or a little more) lbs pork tenderloin, cut cross-wise into 1″ thick slices
4 TBSP (1/2 stick) butter
4 firm but ripe Anjou or Bosc pears (I actually used about 6 smaller bosc pears I needed to use up) – peeled, halved, cored, and cut into 1/3″ wedges
1 tsp sugar
ground nutmeg
1/2 cup chopped shallots
1 1/4 tsp dried thyme
2 tsp fresh rosemary (use less if you are using dried)
1/4 cup clear pear brandy (I used Harvest Spirits Pear Brandy from Golden Harvest Farms – being locavore! But since I did not have a full 1/4 cup, I topped it off with cognac)
1 cup heavy cream
1/3 cup pear nectar (well, I did not have pear nectar around, so I used blended pear and applesauce, whipped in my blender until it was a thick liquid)
Place pork slices between sheets of waxed paper and pound them to 1/4 – 1/2″ thick
Melt 2 Tbsp butter in a large skillet over high heat. Add pears and sugar and saute until pears are tender and a deep golden color (5-8 minutes). Don’t let them burn!
Melt 1 TBSP butter in a large skillet over high heat. Season the pork with salt and fresh-ground black pepper, and a sprinkle of ground nutmeg. Working in a couple of batches, add pork to skillet and saute until just cooked through, about 2-3 minutes each side. Transfer to plate, cover, and keep warm. In same skillet, add another TBSP butter, add shallots, thyme and rosemary, saute about 2 minutes. Add the pear brandy, boil until reduced to a glaze (about 2 minutes). Add the cream and the pear nectar (or smushed pears or apples), boil until a little thickened, about 5 minutes. Season (if needed) with salt and pepper and another sprinkle of nutmeg.
Reheat pears if necessary. Spoon them into the center of a platter, and arrange pork slices around the pears, and top with the sauce.
This is “to die for delicious.” Try it!
Bunny says
My goodness with all those wonderful pictures I could almost smell it cooking from here. Beautiful dish.
KimH says
Sounds & looks to die for… Thanks for sharing.. gotta try this one soon!
Annie B says
Have to make this. My sister tried it and said it was wonderful. Good to hear Will liked it! Thanks, Kevin, for your great photos and recipes.
badger gardener says
I am going to make this step for step, but in the meantime I used the tarragon cream sauce part of the recipe with leftover grilled veggies and some bone-in chicken thighs I had on hand. I baked the chicken thighs ahead of time and used the pan drippings for the chicken stock. It was marvelous. Glad I always check in here first when I’m looking for recipe ideas.
Linda DeVona says
Made your chicken tonight to celebrate my daughter on a return visit from Denver. The family gave it a thumbs up…thanks! Didn’t have vermouth on hand so substituted white cooking wine. Will make it again!
Wende says
Kevin can I delete the heavy cream? Can you recommend a different herb besides thyme to replace tarragon? Than you
kbonikowsky says
WOW! I made this last night for the family. Didn’t alter a thing. I’ve never had vermouth OR tarragon, apparently, because the flavor was totally unique to me. Loved it!
Jeane says
I love tarragon but have only tried it in egg dishes. I definitely going to give this recipe a try, especially as my toddler loves mushrooms! But I have to wait for my tarragon plant to grow- it’s so small from being eaten all the time.
Scott Trudell says
Ok… Made this for dinner the other nite and all I can say is YUM!! It must have been destined to be on my dinner table that nite…. since I just happened to have all the ingredients on hand! That very rarely happens… A trip to the grocery is usually required when trying a new recipe. 🙂
cindy keller says
HI, I cooked your chicken in tarragon sauce. It was fabulous. It was not as golden as yours, however. Went back and checked your pics and noticed you used your cast iron skillet which I will try next time. I am from New Orleans/Baton Rouge area and this dish would be something I would definitely serve company. Thanks and bon appetite.
Ginger Blymyer says
Thanks for your excellent recipes. I don’t have much appetite and haven’t for a while. But reading these, makes me want to cook them. I used to be a great cook, but now alone I don’t find myself inspired. I need to find someone who will stop in for dinner from time to time.
Mary Lise Parsons says
Beautiful! I can just taste the tarragon… Can’t wait to try this..
Lesley Harlow - Pownal Maine says
Never used dry French vermouth- what does it taste like and does it keep?
Thank you
Kelly LeBlanc says
I made this for dinner this evening, with roasted baby red potatoes. My husband licked the plate. 2, er 4 thumbs up.
Larva says
Can’t wait to try! I love your illustrations.
Ronda-Lee Rathwell says
A friend just gave me some fresh french tarragon from his garden, so yummy and a very powerful taste!
I can’t wait to try it in this dish.
Thank you!
Pam Whitman says
Made the chicken with tarragon and the spaetzle. Lovely recipes. Received two thumbs up from my husband Daniel. Your gardens are simply gorgeous.
Katherine says
I know I’ll be trying this, heavy cream included!
Stephanie Hamilton says
Hi Kevin … Made this dish tonight just as presented. It was WONDERFUL! I love your blog, your recipes, and your garden. Planted my leeks exactly as you instructed…..awesome! Keep doing what you are doing….hope your dinner tonight went well.
Thanks,
Stephanie
Linda says
Hi Kevin…I am new to your wonderful website and love it. I am low-carbing right now and wondered if I could use almond flour to coat the chicken. Thanks…Linda
Lee says
My dear Kevin: I can hear my arteries hardening as I read these wonderful recipes but that
will never stop me from enjoying. Best regards and many thanks, Lee
Rosiland Ball says
OMG! This was delicious! A keeper for sure. It is going into my chicken dish rotation. Had to substitute white wine for the vermouth and thyme for the tarragon but it was scrumptious none the less!
Bonita Watkins says
Must try this!
gabrielle says
Kevin, I can’t wait to try this! I love the taste of tarragon and chicken. A while back, I made a soup with chicken, bacon and tarragon and it was yummy! This dish with mushrooms and vermouth sounds delicious. Keep the treasure trove of recipes coming!
Joel says
Kevin, I made this recipe last night. It was excellent, but I tripled the recipe, and tripled all the ingredients, and my sauce did not thicken. I should have probably not tripled the liquid ingredients.
Jane says
great pairing of herbs and ingredients. I used veggie cutlets with this and it turned out amazing.
Thanks!
Janet Wells Mandour says
Chicken Mushroom in Tarragon Cream.
This was the most wonderful dish. After 50+ years of cooking this is the one that will make me invite guests for dinner again so easy and so good. Thanks so much for putting me back into the dinner party mood again. Bless you. I enjoy you news letter sooooooo much. Thank you again. Jan
cathy a fox says
dinner tonite.
Colleen says
Hi Keven, made this last night and it was so delicious!! I didn’t have vermouth – so used sherry instead.
Had the dried tarragon – but forgot to put it in the sauce! It was still amazing .. husband was seriously impressed! Thank you so very much – love all your recipes.
David H says
This is what we make for special days, special occasions, and special guests. It is outstanding, elegant, and and oh so easy to make. Simply outstanding, Kevin, simply outstanding! And thank you for sharing.
Erika says
Delicious recipe, we loved it.
Thanks!
Carol says
btw… Thank you for using heavy cream! It’s not bad for you 🙂 as long as it’s grass fed & organic. It all the low fat stuff that’s killing us!
Your recipes are wonderful, I love the gluten free options!
Love all your recipes, gardening tips, etc.
Thanks! Happy Spring!
bon says
Kevin….This is superlative…..used fresh tarragon from my garden…….will repeat this….ana baby portabellas…..an extreme foodie in Ct. thanks you very much…….
Mary Ellen says
You have out done yourself with these recipies Kevin ! I can’t wait to try every one of them !
Jackie Burnett says
Made this last night! Had to double the recipe but it was so good!
Kevin Lee Jacobs says
Hi Jackie – So glad you tried — and liked — this chicken dish!
Annie says
I made this dish at the end of January and it was absolutely divine. I made the whole quantity although it was only for my husband and I, but was so pleased when we had plenty of leftovers for another day. Really excellent recipe and will recommend to others. The only alterations I made were to use white wine as I didn’t have any vermouth and used a carton of Elmlea single cream (240ml) instead of the double, which meant we had such a lot of lovely sauce to mop up. Making this again tonight. Well done!
Kevin Lee Jacobs says
Hi Annie – So pleased!