Chicken with Tarragon and Marsala Mushroom Sauce

Now, I've made Tarragon sauce before, but this is my best recipe yet. Oh yes, this is the bees knees of Tarragon sauce recipes! The sauce was an experiment and I'd say the use of Marsala instead of the usual white wine really makes this recipe.

Chicken with Tarragon and Marsala Mushroom Sauce

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 as good as this was - sorry! 
The Marsala I used is Pellegrino Garibaldi Dolce Marsala Superiore DOC, (sweet).

To serve 2 you will need:
2 frying pans - one big and one medium sized
8 skinless chicken mini fillets
a few chestnut mushrooms - sliced and halved
1 medium onion - finely diced
3 tablespoons of sweet Marsala wine
100ml chicken stock - made from half of a Knorr stock cube
300ml Double cream - must be double cream (heavy cream in the US) or 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

How to do it:
Heat up a knob of butter and a couple of glugs of olive oil in a big frying pan - non stick of course.
Throw in the onion and cook over a medium heat till it's nice and soft but not coloured.
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. 

Add in the stock and two sprigs of Tarragon and let the stock bubble away to reduce by half. 
When it has, remove the pan from the heat and remove the Tarragon sprigs and throw them away.  Using a wooden spoon, stir in the cream and chopped Tarragon and let the sauce simmer over a low heat while stirring gently, just for a few minutes.

Turn the heat off and get on with the chicken:
First season the fillets with black pepper but not salt.

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.  Cook for about 5 minutes or so till the chicken fillets are almost cooked and starting to go golden.

Now heat up the larger pan (the one with the sauce in) and tip the chicken and mushrooms into it.
Cook over a 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.  Have a taste and add more black pepper and a little salt if you need to.
Then, when the chicken is nicely cooked through that's it!

Serve immediately with broccoli and baby new potatoes or of course whatever else you fancy.

Chicken with Tarragon and Marsala Mushroom Sauce

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