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Downriver Tarragon Chicken Recipe

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This recipe for Downriver Tarragon Chicken is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small boneless chicken breast halves
Flour
Butter
1 cup sliced mushrooms
fresh ground white pepper
1 tsp dried tarragon
3/4 c white wine
1 tsp chicken bouillon granules (low salt preferred)
Directions:
Directions:
Rinse and pat chicken dry.
Dredge chicken pieces lightly in flour.
In medium skillet, cook chicken in melted butter until golden, a few minutes. Turn chicken, add mushrooms, a few grinds of pepper, tarragon, and wine. Sprinkle bouillon granules into wine.
Cover and cook until steam lifts lid; lower heat and cook until chicken is done, about 5 to 10 minutes. Uncover and cook a minute or two longer to thicken sauce.
Place chicken pieces on warm serving plate and cover with mushrooms and sauce. Serve immediately.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is easy and always a hit. The "Downriver" portion of the name comes from where Pres and I lived in Michigan: downriver from Detroit. Enjoy!

Variation: if I don't have mushrooms, I use onions instead.

 

 

 

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