Creamy Tarragon Chicken with Chestnut mushrooms
Chicken Tarragon with chestnut mushrooms
365 g of sliced chicken skinless breast
200ml crème fraiche
200 g chestnut mushrooms, halved or sliced
150ml chicken stock
4 spring onions, trimmed and finely sliced
I large handful of tarragon
2 cloves of garlic
2 tbsp extra virgin oil
1. Put the oven on to 180c
2. Put the chicken onto a large piece of foil, chop the tarragon and sprinkle onto it. Pour one table spoon of olive oil, grind black pepper, put two cloves of garlic. Make into a parcel and cook in the oven for 25 minutes.
2. Heat the oil in a large non-stick frying pan, fry the mushrooms on a medium heat for 10 minutes, until brown. Add the spring onions and cook for a minute.
3. Add 15ml of chicken stock to the mushrooms and 200ml of crème fraiche
4. Once the chicken is cooked take out of oven and mix in with the mushrooms
Serve with roasted sweet potatoes with red onion, rosemary and steamed broccoli stems