Chicken with Tarragon and Marsala Mushroom Sauce

Creamy Chicken with Tarragon and Marsala Mushroom Sauce recipe is actually quick and easy to make.

I've made Tarragon sauce before, but this is my best recipe yet. Oh yes, this is the bee's knees of Tarragon sauce recipes😉

Chicken with Tarragon and Marsala Mushroom Sauce

I say Marsala instead of the usual white wine really makes this recipe, you want to make it again and again. Of course, you can serve more than two, just double the recipe ingredients for four.

Marsala wine is available in any good supermarket and can be used in many other recipes. If you can't get it, or simply don't want to buy it, just use a sweet white wine instead. The sauce, I'm sure will still be delicious, just not quite as good, haha.

What is Marsala?

Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969.

The European Union grants Protected Designation of Origin (PDO) status to Marsala, and most other countries limit the use of the term Marsala to products from the Marsala area.

Unfortified wine is produced in the Marsala region, it does not qualify for the Marsala DOC.

Chicken with Tarragon and Marsala Mushroom Sauce

Chicken with Tarragon and Marsala Mushroom Sauce is ready in around 40 minutes, that's not bad for such a delicious dinner.

Top Tips!

You will need 2 frying pans: one big enough for the chicken fillets, and one medium-sized pan for the sauce.


Chicken mini-fillets are well worth buying for this as they are really tender. 




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English
Yield: 2
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Chicken with Tarragon and Marsala Mushroom Sauce

Chicken with Tarragon and Marsala Mushroom Sauce

I say Marsala instead of the usual white wine really makes this recipe, you want to make it again and again.
Of course, you can serve more than two, just double the recipe ingredients for four.
prep time: 5 Mcook time: 40 Mtotal time: 45 M

ingredients:

  • 8 skinless chicken mini fillets
  • a few chestnut mushrooms - sliced and halved
  • 1 medium onion - finely diced
  • 3 tablespoons of sweet Marsala
  • 200ml chicken stock - made from half of a Knorr stock cube
  • 300ml Double cream - must be double cream (heavy cream in the US) of the sauce will split
  • fresh Tarragon - 2 sprigs
  • fresh Tarragon leaves only - chopped to make a good handful, say 4 tablespoons
  • unsalted butter
  • olive oil
  • salt and black pepper to season

instructions:

How to cook Chicken with Tarragon and Marsala Mushroom Sauce

  1. Heat up a knob of butter and a couple of glugs of olive oil in a big frying pan - non-stick of course.
  2. Throw in the onion and cook over medium heat till it's nice and soft but not coloured.
  3. Now pour in a good couple of glugs of Marsala (say three tablespoons) and let it bubble away for a couple of minutes, by which time it will have reduced to almost nothing left.
  4. Add in the stock and two sprigs of Tarragon and let the stock bubble away to reduce by half.
  5. When it has, remove the pan from the heat and remove the Tarragon sprigs and discard.
  6. Using a wooden spoon, stir in the cream and chopped Tarragon and let the sauce simmer over low heat while stirring gently, just for a few minutes.
  7. Turn the heat off and get on with the chicken:
The chicken
  1. First, season the fillets with black pepper but no salt.
  2. In the other smaller pan heat up another glug of oil and a small knob of butter and only when it's nice and hot throw in the mushrooms and chicken mini fillets. 
  3. Cook for about 5 minutes or so till the chicken fillets are almost cooked and starting to go golden.
  4. Now heat up the larger pan (the one with the sauce in) and tip the chicken and mushrooms into it.
  5. Cook over medium heat, stirring gently all the time to bring the sauce from the edge of the pan to the middle so it doesn't burn. 
  6. Have a taste and season with more black pepper and a little salt if you need to.
  7. Then, when the chicken is nicely cooked through that's it!
  8. Serve immediately with broccoli and baby new potatoes or of course whatever else you fancy.

NOTES:

You will need 2 frying pans - one big enough for the chicken and one medium-sized for the sauce.
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