Holy Spoons

The gift of hospitality sometimes comes with food.

Chicken and Mushrooms in a Mustard-Tarragon Sauce

Words of wisdom from the family: “Pasta required. Very savory and smooth. Slurp-worthy sauce.” This is a recipe that, while good on its own, could be really interesting with some experimentation; we already did a bit of adapting. Original recipe from Seasons and Supplies.
  • 3 Tbsp. olive oil
  • 3 skinless, boneless chicken breasts.
  • 1/4 cup onion, diced
  • 8 oz. sliced mushrooms (typical tray)
  • 3/4 cup dry white wine (generous)
  • 1 1/2 cups chicken stock or broth
  • 3/4 cup heavy cream
  • 2 Tbsp. + 1 tsp. grainy mustard (less if using regular Dijon) (again, be generous)
  • 2 Tbsp. fresh tarragon, chopped (or 1 1/2 tsp. dried)
  • Sprinkle of marjoram
  • 1 garlic clove, diced
  • Salt and pepper to taste
  1. In a large skillet, heat 2 Tbsp. olive oil and garlic over medium heat. Add chicken and cook until browned on one side. Turn and lightly cook on the other side- it will cook more in the sauce later, so don’t overcook it here.
  2. Drain fat from the pan. Add another Tbsp. olive oil and add mushrooms; cook, stirring frequently, until golden brown. Add onion and cook until the onion softens.
  3. Add wine and reduce until all but a few tablespoons have evaporated/ are absorbed. Pour in chicken stock, cream, and mustard. Heat until boiling, then reduce heat and allow the sauce to simmer.
  4. While the sauce reduces, cut chicken into medium size pieces. Add to sauce, toss to coat, and continue to simmer the sauce until it has reduced by half.
  5. Stir in tarragon and marjoram, and cook another minute. Taste and adjust salt and pepper as needed.
  6. Serve over pasta or rice (we used whole-wheat fettuccine).
NOTES: The original recipe did not call for cutting up the chicken before adding it back into the sauce; it also did not call for any seasoning on the chicken. Those were both liberties that I took to add a bit more flavor to it. I also had a lot of trouble getting the sauce to reduce, possibly because of the cream, so it was a bit thin. The general vote was that it was delicious, but needed the pasta in order to stand as a dish; if you multiplied the recipe, though, it could make a killer soup/ stew. I’m looking forward to making this again, or at least a variant of it.

About aeronwynn

22. Recent college graduate. In the absence of a summer job, I needed something to do. That something turned out to be cooking (also running, but the cooking is going better).

One comment on “Chicken and Mushrooms in a Mustard-Tarragon Sauce

  1. Pingback: Chicken and Mushrooms with a Light White Wine Sauce | Holy Spoons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on July 2, 2015 by in Uncategorized and tagged , , .
%d bloggers like this: