Tarragon Cream Chicken

We had this last night and it was awesome! I'm glad I saved the leftovers as the sauce was even better the second day.

Note: we use thighs instead of breasts. Just cook it a bit longer if you do.


1/2 c. plus 2 tbsp. flour
1 tsp. tarragon
1/2 tsp. salt and dash pepper

4 boneless chicken breasts

4 tbsp. butter
2 tbsp. oil

1 c. chopped mushrooms
1 c. chopped onions
1 1/2 c. white wine

Up to 1 cup. heavy cream -- add gradually to your taste - may not use it all

Mix together 1/2 cup flour, tarragon, salt and pepper. Melt butter with oil in a heavy frying pan. Dredge chicken in the flour mixture. Brown lightly in butter and oil. Then add the mushrooms, onions and wine. Simmer, covered until chicken is done, 25 minutes. Remove chicken from frying pan and keep warm, leaving onion and mushrooms. Shake 2 tablespoons flour and add the heavy cream. Stir into the drippings in the frying pan. Flavor with tarragon according to your taste. Cook until sauce thickens. Pour over chicken and serve.

I used 10 chicken thighs for our family and doubled the sauce mixture - except for the cream because 1 cup of cream seemed to be enough anyway.