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Tarragon Chicken Recipe

A lovely warming family meal
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40 mins


Serves 2

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You will need

  • 2 tbsp olive oil
  • 2 chicken breasts, skin on
  • 2 garlic cloves, crushed and chopped
  • 30g butter
  • 100g chestnut mushrooms, cleaned and quartered
  • 100ml dry white wine
  • 100ml chicken stock
  • 100ml double cream
  • 1 tbsp fresh tarragon, chopped
  • Maldon sea salt
  • freshly ground black pepper


  • Step 1 : Prepare the chicken

    Skin the breasts and slice the meat vertically, across the grain of the meat, into even-sized thin escalopes – about 4 pieces per breast. Season with salt and pepper.

  • Step 2 : Sear the chicken

    Heat a large frying pan over a medium heat and add the oil. Add the chicken pieces one at a time, ensuring they are not on top of each other. Leave them alone in the pan to allow a nice crust to form. Turn over and cook for another 2-3 minutes as above.

  • Step 3 : Add the mushrooms

    Add the butter and quartered chestnut mushrooms to the pan, moving them around in the butter for a good colour. Pour in the wine and deglaze, scraping all the flavour and caramelised pieces from the bottom of the pan. Reduce by half, then add the stock plus 2 tablespoons of the strained mushroom soaking liquid and reduce by half again.

  • Step 4 : Finish the sauce

    Add the cream and chopped tarragon and bring to a simmer. Further reduce the sauce by a quarter until it has a good coating consistency on the back of a spoon. Check the seasoning.

  • Step 5 : To serve

    Serve on warmed plates with boiled new potatoes and buttered green beans on the side.