Chicken in a mushroom and tarragon sauce. Tip the onion mix back into the pan with the wine and stock. First, chicken is seared in a pan on the stovetop, and then garlic and mushrooms are sautéed in the fond that's left behind which is later deglazed with white wine. During the last step, a rich-flavored mixture of Dijon mustard, Greek yogurt, and tarragon is stirred into the mushroom mixture.

Taste sauce for seasoning and adjust as needed. Add the chopped tarragon at the very last minute. Transfer browned chicken to a serving platter and spoon the mushroom and tarragon sauce overtop. You can have Chicken in a mushroom and tarragon sauce using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chicken in a mushroom and tarragon sauce

You need of Chicken breasts (4ish).
It's 400 g of mushrooms (I used chestnut).
It's of Small onion.
You need of Olive oil.
It's of Flour.
Prepare of Stock (300ml).
You need of White wine.
You need of Passata of tomatoes (2 spoonfuls).
It's of Salt, pepper.
Prepare of Tarragon.

Garnish with finely chopped chives and serve with mashed yams or cauliflower purée. Dredge chicken in flour mixture and brown on all sides in butter. Add onions, garlic and mushrooms to pan and cook until limp. Stir in sugar, tarragon and wine.

Chicken in a mushroom and tarragon sauce step by step

Chop chicken into cubes. Toss in flour and set aside.
Chop onion, fry gently in oil. Add chopped mushrooms, cook for a few mins then add a glug of wine. Turn up the heat..
Turn down the heat and add the chicken. Cook for a couple of minutes then add stock, passata, salt, pepper and tarragon. Stir well and simmer very gently uncovered for about 30 mins. Stir every now and then. Serve with crusty bread.

Chicken with Creamy Mushroom, Mustard and Tarragon Sauce A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes. Season chicken with salt and pepper. Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.