Tarragon Chicken
1 hr 20 min baking. 19 ingredients
Ingredients
- Chicken breasts, thawed and dried with paper towels
- Butter
- Salt and pepper
- Onion
- Carrots
- Fresh tarragon
- Mushroom sauce:
- 1 lb. fresh mushrooms, cut up
- 1/4 c. water
- 1/2 T. butter
- 1/2 t. lemon juice
- 1/2 t. salt
- Cream sauce:
- 1 c. cream
- 1/2 T. cornstarch (mixed with 1 T. of the cream)
- salt and pepper
- Final sauce:
- 1/2 T. green onion
- 1/3 c. port
- reserved mushroom liquid
- mushrooms and cream
- salt and pepper
Directions
- Preheat oven to 325 degrees. Salt and pepper both sides of chicken breasts. Brown chicken in butter. Set chicken aside, pour out oil. Add 3T. fresh butter. Lightly sautee carrots, onion, tarragon, but don't brown. Re-salt chicken, place on top of vegetables. Baste with butter from the pan. Sprinkle more tarragon on top of chicken.
- Lay a piece of tin foil over the chicken, cover casserole dish with lid. Bring to a sizzle. Move to middle rack in oven. Bake 1 hour and 20 minutes (or until chicken is done).
- Boil the mushroom ingredients (mushrooms, water, butter, lemon juice, salt) in a saucepan for 8 minutes. Pour out cooking liquid, reserve.
- Pour the cream ingredients (cream, cornstarch mixture, salt and pepper) into mushrooms in the saucepan. Simmer 2 minutes.
- Take chicken and vegetables out of the casserole dish, but keep warm. Pour out drippings, but reserve 2 T. in pan. Add green onion, port and mushroom liquid. Boil down rapidly until it measures 1/4 cup. Add mushrooms and cream, and simmer 2 – 3 minutes. Salt and pepper to taste.
- Pour mushroom cream sauce over chicken and vegetables on serving platter. Garnish with fresh tarragon.