Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Creamy Tarragon Chicken with Wild Mushrooms

This dish has probably been the most popular chicken skillet recipe I’ve shared on my blog and was loosely based on my Creamy Tarragon Salmon which I created a couple of years ago. Serve it with skinny fries, mash, jackets, roasties or rice plus a green veg or green salad.

Serves: 4

Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Difficulty: easy



4 chicken breasts
1 tbsp butter plus olive oil
250g wild mushrooms
Bunch fresh tarragon, leaves picked
1 small onion
3-4 garlic cloves, peeled and cut in half
50ml white wine (or use 1 tbsp white wine vinegar)
2 tsp Dijon mustard
300ml chicken stock
1 tbsp cornflour
100g sour cream

Season the chicken generously.

Heat a large pan and add the butter and 1 tbsp oil. Throw in the garlic chunks (they’ll go nutty and flavour the oil) and add the chicken. Colour the chicken for 3 minutes each side then set aside along with the garlic pieces.

Add the mushrooms to the hot pan. Season and cook for 2 minutes. Set aside.

Add the onion to the pan and soften for a couple of minutes. You may need to add another tbsp oil. Then stir in the cornflour and mustard to make a paste.

Pour in the wine, let it bubble then stir in the stock. Break down any lumps with a whisk or spoon.

Return the chicken to the pan and simmer for 20 minutes.

Lift the chicken out and stir in the sour cream and mushrooms. Return the chicken to the pan and finish with the fresh tarragon leaves.

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