Mother-in Law's Awesome Mushroom Chicken Breast

Mother-in Law's Awesome Mushroom Chicken Breast Recipe

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Jayme Makowski


This is a great chicken dish. Rich flavored and the tarragon puts it over the top.

Acquired from my mother-in-law Carol Makowski

★★★★★ 1 vote
25 Min
20 Min


5 Tbsp
butter or margarine, divided
1 Tbsp
fresh parsley (or 1 teaspoon dried parsley)
1 Tbsp
fresh tarragon (or 1 teaspoon dried tarragon)
chicken breast halves, skinless and boneless
1 c
chicken broth
8 oz
fresh mushrooms, sliced
1 small
onion, cut into ringlets
2 Tbsp
all purpose flour
1/2 can(s)
heavy cream
1/4 c
dry white wine


1Heat oven to 400.
2In a large skillet, place 3 tablespoons of butter or margarine, parsley and tarragon. Heat until butter is melted and hot.

Saute, in butter mixture, chicken breasts 6-8 minutes on each side. Remove chicken from skillet, salt and pepper to taste.
3Pour broth into the skillet, heat to boiling. Remove broth from skillet and set aside.
4Saute onions and mushrooms in remaining 2 TBSP of butter or margarine; blend in flour.

Add broth, cream and wine to skillet with mushrooms and onions, stirring constantly until boiling. Take pan off from heat.
5Arrange chicken in a 9x13 casserole dish sprayed with cooking spray (I use butter flavored). Pour mushroom mixture over the chickenand bake for 20 minutes or until chicken juices run clear.
6NOTES: This dish is best if you can use fresh herbs because the flavor is so intense, but if you don't have them dried herbs work just fine.

About Mother-in Law's Awesome Mushroom Chicken Breast

Course/Dish: Chicken