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Will the Chicken in mushroom and tarragon sauce stand for an ovation , please.

Since making this for friendgiving 2014 - it has become a favorite amongst friends and anytime I invite them for dinner - you can bet someone is requesting this on the menu. This recipe was a result of my laziness - I was hosting friendsgiving and I could not be bothered with picking up turkey or preparing it, so I settled on chicken. But, it was friendsgiving and I wanted it to be special.  I tried several sauce recipe and it was the combo of terragon in the cream that was a winner. On a whim, I chose to add mushrooms (sautéed) to the sauce plus goat cheese for major flavor (and to thicken the sauce). 

Like I said, this has become a favorite around these parts. It is a perfect dish for meal planning. During the weekend, I make the sauce, set some aside before cooking the chicken. Later in the week - I toss the sauce in with pasta for a quick fifteen minute meal or spoon some sauce over store bought rotiserre chicken to give it max flavor (so many possibilities).

Speaking of meal planning, I am thinking of doing a post on my meal planning process - Is that something you will be interested to read ?


  • 1 cup of mushroom, roughly chopped
  • 1 tablespoon terragon
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup half and half
  • 2 tablespoon goat cheese


  • Preheat oven to 350 F
  • Season chicken with salt , pepper and garlic. Make sure to rub/press the garlic into the chicken breasts.
  • In a deep oven-safe skillet, heat olive oil. Add the chicken and cook each side for 3 minutes to brown.
  • Remove chicken to a platter and set aside (covered).  
  • Using the same pan (with the oil dripping),  add butter.
  • Once butter is melted and heated, add the mushroom and stir. Cook on low to medium heat for 3 to 5 minutes (or until mushroom is soften).
  • Add tarragon and cook for a minute.
  • With the heat on low, slowly stir in the half and half. Let it simmer three minutes. 
  • Stir in the goat cheese and leave to simmer for another two to three minutes or until it starts to slowly bubble up. (Spoon half the sauce into a bowl and set aside).  
  • Place the chicken back into the skillet, spoon the sauce set aside over the chicken and let it simmer for three minute.
  • Move the skillet in the oven, uncovered for 12 to 15 minutes.
  • Take out of oven and let it rest for five minutes.
  • Serve with your favorite side.