Tarragon chicken

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Prep time:

Cook time:

Serves: 4

By MulledwineGless



  • 4 chicken breast

  • 200ml chicken stock

  • 6 cloves garlic sliced

  • 12 shallots finely sliced

  • 2 tbsp tarragon chopped

  • 2 tbsp creme fraiche

  • 300ml Worcestershire sauce

  • 1 handful mushrooms sliced (optional)

  • 2 tsp Dijon mustard


<ol> <li>Cook the chicken breasts in oil for 5 minutes each side.</li> <li>Remove from the pan, and fry the shallots and mushrooms if using.</li> <li>After about 3 minutes, add the garlic.</li> <li>Reduce the heat and add 300ml of white wine, and scrape the pan to get all the sticky bits off.</li> <li>Add 200ml of chicken stock, the tarragon and the chicken.</li> <li>Cover and simmer for 10 minutes.</li> <li>Remove the chicken, and continue simmering to reduce the sauce by about a third.</li> <li>Add the dijon mustard and creme fraiche. Stir and then pour over the chicken.</li> </ol>

Handy Hint

<p>I served it with celeriac mash and stir-fried cabbage and leek.</p>

Additional Information

  • Main Course

  • Spring

  • Summer

  • Chicken

  • Low carb

  • mushroom

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Your comments

  • Elderflowergranita 07/04/14 11:48

    Poor editing! Presume the recipe should read 300ml white wine, not worcester sauce.

  • Allofaflumble 06/04/14 14:17

    PS. It doesn't mention the WS in the method. This sounds yummy. will try it without the WS though as that sounds like a whole bottle!

  • Allofaflumble 05/04/14 22:43

    Is the 300 mls of Worcestershire sauce an error? It seems such a lot!