Chicken with Tarragon Cream Sauce
Prep time
Cook time
Total time
Serves: 4
  • 1 lb boneless skinless chicken breast cut in strips (see NOTES)
  • 8 oz mushrooms, cut in half (optional)
  • 3 tbs butter, divided
  • 1 clove garlic, minced
  • 1 tbs chopped fresh tarragon -OR- 1 tsp dried
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 1 tsp salt
  • ¼ tsp pepper
  • Thickener:
  • 2 tbs flour
  • ¼ cup water
  1. Melt 2 tbs of the butter in a large skillet over medium heat.
  2. Brown chicken well on both sides and remove from pan
  3. Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown.
  4. Add the chicken back to the pan.
  5. Add the garlic, stock and tarragon to the pan.
  6. Cover and simmer for 10 minutes.
  7. Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
  8. Add the cream and heat through.
  9. Serve over pasta or rice.
Chicken breast may be left whole, but pound it down to ¼-inch so it cooks quickly and evenly.
Recipe by The Midnight Baker at