How To make Mushrooms with Tarragon

Mushroom, Leek and Tarragon Pasta | Gordon Ramsay

A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.

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Quick, Easy & Impressive Creamy Tarragon Chicken

Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner, ready in less than 30 minutes.

It works equally well for a speedy mid-week meal, or for a special weekend or date-night dinner.

Free printable recipe is available on our site:

Ingredients:
▢2 tbsp olive oil
▢4 chicken breasts - (about 175g each)
▢½ tsp salt
▢½ tsp black pepper
▢1 small onion - peeled and finely diced
▢2 minced cloves garlic
▢120 ml (½ cup) white wine - *see note for non-alcohol version
▢120 ml (½ cup) chicken stock - (water + 1 stock cube is fine)
▢1 tsp dried tarragon - or 2 tbsp finely chopped fresh tarragon
▢180 ml (¾ cup) double (heavy) cream
To serve:
▢Small bunch of fresh tarragon - roughly torn
▢Black pepper


INSTRUCTIONS:
1. Heat the oil in a large frying pan over a medium-high heat.

2. Take the chicken breasts and sprinkle the salt and pepper over both sides.

3. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.

4. Turn the chicken over and move them to one side of the pan.

5. Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.

6. Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.

7. Add the chicken stock and dried or fresh tarragon, then pour in the cream.

8. Stir together and bring to the boil.

9. Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.

10. Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.

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Button Mushrooms in Tarragon Cream Sauce

This yummy vegetarian dish takes about 20 minutes to make@ Perfect for breakfast or snacks on busy weekdays.

Check out the website for the written recipe. :)

How to make Chicken Tarragon (Tarragon Mushroom Cream Sauce)

Today we want to show you how to make one of our childhood favorites. And this time, we actually did have it a lot growing up. This pan-seared chicken breast in a tarragon mushroom cream sauce is so addictive; it should be listed as an illegal substance. Tarragon isn’t a herb we use often, but this dish will make you want to use it more. We’ve been making Chicken Tarragon since we were young, and we hope you give it a try. Let us know what you think!

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How to make this:
Preparation
Dice 2 whole yellow onions and slice 400g or 4 cups of cremini mushroom. Butterfly your chicken breasts and flatten them out with a mallet or the bottom of a pan.

Cooking
Pour 1-2 tbsp of olive oil and bring to a high temperature. Sear the meat and make sure to get a nice browning on both sides. Once done, let it cool while you sauté the mushrooms and onions. Add the onion and mushrooms to the pan with a generous amount of olive oil and Season with salt and pepper .You really want to cook all the water out and get these caramelized.

Once the onions and mushrooms are done, deglaze the pan with 750ml of chicken stock. Cook this down so the stock reduces half way, then add 1 liter of heavy creamy and simmer for about 10-15 minutes.

Add 1-2 tbsp of tarragon and cook for another 1-2 minutes. Add more tarragon if you want a stronger flavor. Reduce until it's a nice thick consistency but you don't want it to be too thick as the sauce will thicken a bit as it cools. Taste and adjust seasoning as required. Once you're happy with the flavor, add your chicken back in the pan and cook for another 4-6 minutes.

Plating
Now that it's done cooking, you're ready to serve. We normally pair this with a simple mushroom risotto, or serve over noodles. It's even great on its own. Hope you Enjoy!

What's in this:
3-4 Chicken Breasts
3-4 tbsp of olive oil
¼ teaspoon of salt
¼ teaspoon of pepper
2 medium onions
400g of Cremini Mushroom s (4 cups)
750ml of chicken stock
1L of heavy cream
1-2 table spoons of tarragon (or more depending on your preference)

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Jamie’s Speedy Mushroom Pasta | Tesco with Jamie Oliver

Watch as Jamie Oliver shows you how to make his Speedy Mushroom Pasta, ideal for a mid-week meal! Click the link below for the recipe #TescoAndJamie #EatMoreVeg

How to Make Luxurious Tarragon Cream Mushroom Gratin

Wonderfully rich and comforting, but easy to do. Give it your clumsy best.

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