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Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushroom and Tarragon cream Sauce

 

 

 

 

 

 

Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushtoom and Tarragon Cream Sauce is an easy to make dinner, if you have a sauté pan that can go into the oven then it’s basically a one pot meal.  Just add a starch and you’re ready to go.

This recipe is good for 4 servings.

Ingredients for Chicken with Mushroom & Tarragon Cream Sauce
  1. One chicken breast per person
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. Salt & pepper
  5. 1 can cream of mushroom soup
  6. ½ cup water
  7. ½ cup Sour Cream
  8. 1 onion finely chopped
  9. 2 cloves of garlic finely chopped
  10. 2-3 Tbsps tarragon leaves
  11. Salt & pepper to taste
  12. 2-3 thick slices of fresh tomato

Directions for Chicken with Mushroom & Tarragon Cream Sauce

Preheat oven to 375º

In a sauté pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.

Once the chicken is browned remove from the pan and add the onion and garlic and cook until the onions begin to soften.

Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again.  Add the tarragon and taste and if necessary add salt & pepper.

Put the chicken into the pan and  turn to coat all sides.  Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.

Plate the chicken and serve the sauce on the side.

 

here are a few items to help make this recipe:

 

 

The Official Taste Tester

 

 

 

 

 

 

 

Even with all that stuff on it, you can’t hide Chicken!  5 paws for the poultry!

 

 

 

 

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Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushroom & Tarragon Cream Sauce

Ingredients

  1. One chicken breast per person
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. Salt & pepper
  5. 1 can cream of mushroom soup
  6. ½ cup water
  7. ½ cup Sour Cream
  8. 1 onion finely chopped
  9. 2 cloves of garlic finely chopped
  10. 2-3 Tbsps tarragon leaves
  11. Salt & pepper to taste
  12. 2-3 thick slices of fresh tomato

Instructions

  1. Preheat oven to 375º
  2. In a saute pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.
  3. Once the chicken is browned remove from the pan and add the onion and garlic and cook until until the onions begin to soften.
  4. Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again.  Add the tarragon and taste and if necessary add salt & pepper.
  5. Put the chicken into the pan and  turn to coat all sides.  Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.
  6. Plate the chicken and serve the sauce on the side.
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