Sunday, 27 October 2013

Chicken in Tarragon and Mushroom Sauce.

Most of the garden herbs are now showing signs of dying back for the winter, the exception being parsley which is regrowing now the weather is cooler.
I decided I would pick most of the tarragon and dry it for use over winter as it was starting to yellow at the tips.

Marinade your chicken pieces in chopped tarragon, oil, seasoning and lemon juice for a good few hours or overnight.

In a frying pan heat some oil and colour the chicken breasts on both sides. Add finely chopped mushrooms and chopped tarragon, season and soften the mushrooms. Add a splash of white wine and burn off the alcohol.
Place in a preheated oven at 180 -200 degrees and cook until the breasts atre cooked through.

Plate the chicken and return the pan with the mushrooms to the hob. Add a knob of butter and some creme fresh and cook down into a sauce.
Serve on the chicken breast.

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