Tarragon Chicken

Hanan Hussein


Quick, easy and flavorful dish that can be made with fresh chicken or leftover chicken or turkey.

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★★★★★ 1 vote
5 Min
30 Min
Stove Top


2 Tbsp
2 Tbsp
olive oil, extra virgin
1/2 tsp
garlic, minced
1 Tbsp
onion flakes, dehydrated
chicken breast filets
1/3 c
1 1/2 c
3/4 tsp
tarragon, dried
1 can(s)
sliced mushrooms or 1 cup fresh
chicken bouillon cube
salt and pepper to taste
1 c
heavy cream


1If I am making this dish for a regular everyday dinner I cut the chicken breasts into 1 inch cubes. But if I am serving guests then I leave them whole and serve them with some of the sauce drizzled on top and the rest on the side.
If using fresh mushrooms; slice them.

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2In a saucepan over medium heat add the butter, olive oil, garlic, fresh mushrooms (if using fresh), onion and chicken. Saute, stirring frequently till chicken starts to brown.

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3Using a slotted spoon remove chicken from pan. Add the flour to the pan and stir for a minute. Start adding the milk slowly while stirring to prevent any lumps from forming.

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4Return the chicken to the pan and add the tarragon, bouillon and canned mushrooms (if using canned), salt and pepper. Reduce heat to low, cover and simmer stirring 2 or 3 times till chicken are well cooked and tender; about 30 minutes.

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5About 5 minutes before serving add the cream and heat back up.
Serve over white rice or pasta with sauce ladled on top.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Soy Free, Low Carb
Other Tag: Quick & Easy
Hashtags: #easy, #fast, #Poultry, #Leftover