When thinking of recipes I wanted to share for my mindful cooking blogs, this was one of my top picks! This is so delicious and super easy to make.
Full credit for this recipe goes to my dad, who probably owes full credit to Ainsley Harriet. This was discovered back in the “Can’t cook, won’t cook” days … anyone remember that show?! Dad cooked his version of the recipe and from that moment on it became a family favourite. Dad only cooks it on my mums birthday as a treat but I think it’s too good to only have once a year!
Mushrooms are optional, I think they’re the devils food so we don’t add them, but according to my parents, they’re a great addition!
I also used the below measurements for these photos, but for more sauce I would use half again or double the amount of cream/stock/wine.
Chicken breasts (we use approx 1 breast per person)
Olive oil or Frylite
175g/6oz small button mushrooms
1 small onion
1 small garlic clove
50ml/2floz white wine (or sparkling white grape, eg shloer for non alcoholic version)
150ml/ 1/4 pint chicken stock
4 fresh tarragon stalks (or 1 tbsp of dried tarragon)
Salt & Pepper to season chicken
Heat oil in pan, season chicken and cook until beginning to turn brown. Peel & chop onion, add to pan and stir.
Cut mushrooms into quarters, crush or finely chop the garlic and add to pan, stirring well.
Pour in wine, which should boil off rapidly. Pour in the stock and reduce for approx 5 minutes, until thickened and syrupy. Stirring occasionally.
Remove tarragon leaves from stalks, and finely chop. Add cream to the pan and cook until bubbling.
Stir in tarragon, simmer and serve with rice, and fresh green vegetables.
You can check out my last recipe for Fruit Puff Pastry Tarts here