Chicken with Mushroom and Tarragon Sauce Recipe
Make this delicious chicken entree with decadent mushroom and tarragon sauce in just 30 minutes. Get creative and combine different types of mushrooms for unique flavor profiles. Try cremini, morel, porcini, shiitake, chanterelle and button to create different strengths and flavors.
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This Recipe Is:
|4||Dinner||Easy||Cook’s Delight® Mushroom Stock Concentrate VG-272|
- 3/8 cup mushroom stock (combine 3/8 tsp Cook's Delight® Mushroom Stock Concentrate with 3/8 cups boiling water)
- 3 tsp olive oil
- 20 oz boneless skinless chicken breasts
- 1/4 tsp black pepper
- 2 cups fresh mushrooms - sliced thinly
- 1 medium minced garlic clove
- 3 Tbsp plain lowfat Greek yogurt
- 2 tsp dijon mustard
- 1 - 1/2 tsp fresh tarragon or 1/2 -3/4 tsp dried
Cook’s Delight® Simply Mushroom Flavor Concentrate
Boil 3/8 cup of water and add 3/8 tsp of Cook's Delight® Mushroom Stock Concentrate to make mushroom stock. Set aside.
Heat oil in large skillet over medium-high heat.
Pound chicken breasts so they are equally thick and sprinkle with 1/4 tsp pepper.
Add chicken to skillet and cook, turning occasionally until cooked through. Approximately 12 minutes.
Transfer chicken to a plate and cover it to keep warm.
Add remaining 1 - 1/2 tsp olive oil to skillet.
Add mushrooms and garlic and cook, stirring often until mushrooms are softened. About 5 minutes.
Add mushroom stock and bring to a boil. Simmer and stir until stock is reduced slightly, about 3 minutes.
Remove pan from heat and stir in yogurt, mustard, tarragon and remaining pepper.
Serve chicken with mushroom sauce. Bon Appétit!
Video directions for Chicken with Mushroom Tarragon Sauce
This recipe is easy to make and decadent at the same time! The mushroom tarragon sauce beautifully compliments the tender chicken breasts. Get creative and try different mushroom combinations to accentuate different flavors.
Soup base is not just for soup! Use soup base in any recipe calling for soup stock or broth.