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This delicious and easy to make chicken in mushroom and tarragon sauce is perfect for dinner. Serve with new potatoes and fresh greens for a family dinner. Chicken with Creamy Mushroom, Mustard and Tarragon Sauce.

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Ingredients Chicken in a mushroom and tarragon sauce:

1. You need of Chicken breasts (4ish)
2. Make ready 400 g of mushrooms (I used chestnut)
3. You need - Small onion
4. Prepare Olive oil
5. Need Flour
6. Provide of Stock (300ml)
7. Provide for White wine
8. Take Passata of tomatoes (2 spoonfuls)
9. Require for Salt, pepper
10. Prepare Tarragon

There will be home meals, comfort food, baked goodies, snacks and. A port and tarragon sauce is served over sautéed mushrooms and tender chicken. Easy to make and tastes delicious if you use the freshest ingredients! Angela Hartnett's midweek suppers: These flavours complement each other perfectly in this easy-to-make dish.

Chicken in a mushroom and tarragon sauce start cooking:

1. Chop chicken into cubes. Toss in flour and set aside
2. Chop onion, fry gently in oil. Add chopped mushrooms, cook for a few mins then add a glug of wine. Turn up the heat.
3. 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

Cut chicken into bite size pieces, and cook along with the mushrooms in the oil in a skillet over medium heat. Stirring often until chicken is done Keep the chicken and mushrooms warm. Stir together the whipping cream and flour, and in the same skillet combine it with the salt and tarragon. Push the mushrooms to one side; return chicken breasts in a single layer. To serve, place chicken breasts on a warm plate; cover with sauce and mushrooms.

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