Creamy Tarragon Chicken with Mushrooms and Chevre
Indulge in the rich and comforting flavors of Creamy Tarragon Chicken with Mushrooms and Chèvre, a sophisticated dish that's surprisingly easy to prepare. Juicy, pan-seared chicken breasts are simmered in a luscious sauce made with earthy mushrooms, fragrant tarragon, and tangy chèvre (goat cheese), creating a delightful balance of creamy and savory notes. A splash of dry white wine, a touch of lemon juice, and aromatic shallots and garlic elevate the dish to restaurant-quality perfection. Perfect for a cozy dinner or elegant entertaining, this recipe pairs beautifully with mashed potatoes, steamed vegetables, or crusty bread to soak up every last drop of the velvety sauce. Ready in just 45 minutes, it’s an effortless yet impressive meal that will dazzle your family and guests alike.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 250 grams Cremini or white mushrooms, sliced
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 1 cup Heavy cream
- 85 grams Chèvre (goat cheese), crumbled
- 2 tablespoons Fresh tarragon leaves, chopped
- 1 tablespoon Lemon juice
Directions
Step 1
Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper.
Step 2
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
Step 3
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the chopped shallots and cook for 2-3 minutes, stirring frequently, until softened and translucent.
Step 4
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and any liquid they release has evaporated.
Step 5
Pour in the white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to reduce slightly.
Step 6
Stir in the chicken stock and bring the mixture to a simmer. Add the chicken breasts back to the skillet, making sure they are nestled into the sauce. Cover and simmer for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 7
Remove the chicken from the skillet once again and keep warm. Stir the heavy cream into the sauce and let it cook for 2 minutes.
Step 8
Add the crumbled chèvre to the sauce and stir until melted and smooth. Mix in the chopped tarragon and lemon juice, and adjust seasoning with additional salt and pepper if necessary.
Step 9
Return the chicken to the skillet, spooning the sauce over the top. Allow to warm for 1-2 minutes.
Step 10
Serve the creamy tarragon chicken with mushrooms and chèvre immediately. Pair with crusty bread, mashed potatoes, or steamed vegetables as desired.
Nutrition Facts
| Serving size | (1891.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2933.4 |
| Total Fat 179.6g | 0% |
| Saturated Fat 85.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 960.4mg | 0% |
| Sodium 3509.5mg | 0% |
| Total Carbohydrate 26.4g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 12.2g | |
| Protein 254.3g | 0% |
| Vitamin D 32.0IU | 0% |
| Calcium 281.7mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2988.4mg | 0% |
Source of Calories