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Nutrition Facts
Serving Size 1 (311g) Recipe makes 3 servings The following items or measurements are not included below: 2 cups cremini mushrooms
Calories 637
Calories from Fat 387		(60%)
Amount Per Serving		%DV
	Total Fat 43.0g	66%
	Saturated Fat 22.7g	113%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 183mg		61%
Sodium 424mg		17%
Potassium 743mg		21%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 0.5g	1%
	Sugars 1.7g
Protein 48.8g		97%
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Creamy Tarragon Chicken with Mushrooms and Chevre

Recipe #86811 | 40 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Sue L
Mar 17, 2004

I made this for especially for my husband- just a little something to tease his tastebuds on a romantic night. It's so easy to make too- just cook it up in the pan, no bother at all.

SERVES 3 -4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1 lb boneless skinless chicken breast, sliced
2 cups sliced cremini mushrooms or white mushrooms
3-4 shallots, minced
3 tablespoons minced fresh tarragon
1/3 cup dry white wine
2-3 teaspoons Dijon mustard (amount to taste)
5 1/2 ounces chevre cheese or goat cheese
1/2 cup cream
sea salt (to taste)
fresh ground black pepper (to taste)

Directions

1
Season chicken with salt and pepper.
2
Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
3
Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
4
Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
5
Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
6
Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
7
I served this along side wild rice, but you can do as you like.

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Featured Reviews for This Recipe

From: Chef #616718

On Aug 25, 2009

Very good and easy to prepare. Even our three year old cleaned his plate. Thanks Sue L for a great recipe!

0 people found this review helpful

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From: Roscoe P

On Apr 10, 2007

Never tried chevre cheese or tarragon before, but I added a spreadable type of chevre and pretty much kept the recipe as instructed. SUPERB!Will try to serve with fettucine next time.

0 people found this review helpful

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From: Chippie

On Sep 17, 2004

Very impressive dish that I agree makes you look like you been in the kitchen all day! Never had Chevre cheese before and must be honest when saying DH & I didn't care for it, BUT we did enjoy the dish nonetheless. DH & I were thinking what kind of cheese we could substitute, but didn't come up with anything yet. We did however enjoy the dish as all the other ingredients we really enjoy the taste of. I'm giving this a 5 star rating because I think if you prefer that kind of cheese, this dish would be heavenly. I couldn't rate it any lower because I picked the recipe not knowing what Chevre tasted like but really wanted to be a little adventureous(sp?) Will be making again when I figure out the cheese substitute! Thanks Sue for posting this recipe and I even took a picture of it that will probably be on the homepage on September 18th.

3 people found this review helpful

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From: Pets'R'us

On Aug 23, 2004

A dish which is very easy to make but gives the impression you been in the kitchen for hours!! Used chevre because of its stronger flavor then the regular goats cheese. The tarragon is wonderful in this. Did not make any changes, also served it with wild rice and steamed vegetables.

2 people found this review helpful

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