Tarragon chicken

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Prep time:

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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


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

Handy Hint

I served it with celeriac mash and stir-fried cabbage and leek.

Additional Information

  • Spring

  • Main Course

  • Low carb

  • Summer

  • Chicken

  • 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!