Seasoned pan-fried chicken mini fillets with mushrooms and a creamy tarragon sauce. Quick 30-minute meal or an easy dinner party recipe.
*Post updated June 2026
Ready in just 40 minutes, making it a speedy mid-week meal, or a special weekend or date-night dinner.
Leave the mushrooms out if you prefer.
Of course, you can halve the recipe for just one person. Or, you can make it for four; just double the recipe ingredients. 😉
This recipe is similar to Jamie Oliver's chicken in white wine and mushroom sauce.
Recipe top tips!
- You will need 2 non-stick frying pans and, ideally, a wooden spoon
- Chicken mini-fillets are well worth buying for this recipe, as they are really tender
- Tarragon sauce goes well with fish - although, for fish, I'd leave the mushrooms out
Ingredients to serve 2
- vegetable - or mild olive oil
- 2 x 10g unsalted butter
- 1 medium onion - peeled and very finely diced
- 8-10 skinless chicken mini fillets (approx 350g)
- 80ml dry white wine
- ½ of a Knorr chicken stock cube - diluted with 180ml hot water
- 2 sprigs of fresh tarragon
- 3 tablespoons of fresh tarragon - leaves only and chopped
- 250ml double (heavy) cream - single cream will split
- a few chestnut mushrooms (optional) - sliced
- freshly ground black pepper
For the full recipe, see the printable recipe card below 😉
Heat a tiny amount of oil in the first frying pan.
Cook the mushrooms until they develop a bit of colour, then remove them and set aside.
In the second frying pan, heat up a splash of oil and butter, then add the onion.
Cook over medium heat until it's nice and soft but not coloured.
Pour in the wine and toss in the sprigs of tarragon, letting it cook for a couple of minutes until it’s reduced to almost nothing and the alcohol has cooked off.
Add the stock and let it bubble away to reduce by half. Take the pan off the heat, remove the tarragon sprigs and discard them.
Add in the mushrooms if using.
Turn the heat off the pan and leave it to cool - otherwise, the cream will curdle.
Then stir in the cream and chopped tarragon.
On low-medium heat, use a wooden spoon to bring the sauce from the edge of the pan to the middle so it doesn't burn.
Chicken
In a separate pan, heat a little splash of oil and the other 10g of butter, and when it's nice and hot, add the chicken mini fillets.
Cook the fillets for about 5 minutes or so until they get a bit of colour and are properly cooked through.
Add the cooked chicken to the sauce and heat it up, making sure everything is hot. Taste and adjust the seasoning - you might want a little salt.
Serve right away!
What to serve with tarragon chicken
- broccoli
- peas
- new potatoes
- crispy sautéed potatoes
- mashed potatoes - although I'm not keen on the idea of cream and mashed potatoes, it might be just me?
Have you tried this recipe? Please leave a
⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Creamy Tarragon Chicken Recipe
Seasoned pan-fried chicken mini fillets with mushrooms and a creamy tarragon sauce.
Ingredients
- vegetable - or mild olive oil
- 2 x 10g unsalted butter
- 1 medium onion - peeled and very finely diced
- 8-10 skinless chicken mini fillets (approx 350g)
- 80ml dry white wine
- ½ of a Knorr chicken stock cube - diluted with 180ml near-boiling water
- 2 sprigs of fresh tarragon
- 3 tablespoons of fresh tarragon - leaves only and finely chopped
- 250ml double (heavy) cream (single cream is likely to split)
- a few chestnut (brown) mushrooms (optional) - thinly sliced
- freshly ground black pepper
Instructions
- Heat a small amount of oil in the first frying pan. Cook the mushrooms until they develop a slight golden colour, then remove and set them aside. Wipe the pan with kitchen paper—no need to wash it, as it will be used again for the chicken.
- In the second frying pan, heat a splash of oil with 10g of butter, then add the onion. Cook over medium heat for about 15 minutes until it’s soft and tender but not browned—take your time with this step!
- Pour in the wine and toss in the tarragon sprigs. Let it simmer for a couple of minutes until it’s reduced to nearly nothing, with almost no liquid left and the alcohol cooked off.
- Add the stock and let it simmer until reduced by half. Remove the pan from the heat, take out the tarragon sprigs, and discard them. Stir in the mushrooms, if desired.
- Turn off the heat and let the pan cool, or the cream might curdle. With a wooden spoon, stir in the cream and chopped tarragon.
- Over low-medium heat, use a wooden spoon to gently move the sauce from the edges of the pan toward the centre to prevent burning. Once warmed through, turn off the heat and continue preparing the chicken.
- Remove the tendon from each fillet and discard it. Generously season the fillets with black pepper.
- Return to the first frying pan, heat a splash of oil with the remaining 10g of butter, and once it's sizzling hot, add the chicken mini fillets.
- Cook the fillets for around 5 minutes, until they’re lightly golden and fully cooked through.
- Stir the cooked chicken into the sauce and warm it gently until heated through. Give it a taste and tweak the seasoning—maybe add a pinch of salt if needed.
- Serve right away with broccoli and boiled new potatoes, or whatever else you like.
Notes
This sauce also pairs well with white fish, though you might want to skip the mushrooms.
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