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Tarragon and mushroom sauce

Former MemberFormer Member Posts: 1,876,324 The Mix Honorary Guru
I did chicken in this at the w/e as we had friends down, and it was so soooooooo scrummy. Didn't follow a recipe, just knocked it up as i went along. Went well with me Quorn fillets too :)

Comments

  • Former MemberFormer Member Posts: 1,876,324 The Mix Honorary Guru
    I think you're obsessed with mushrooms.
  • Former MemberFormer Member Posts: 1,876,324 The Mix Honorary Guru
    Mmm sounds nice - I love mushrooms. What was in the sauce? Cream?
  • Former MemberFormer Member Posts: 1,876,324 The Mix Honorary Guru
    I usually make sauces like that with creme fraiche mixed with a little milk rather than cream.
  • Former MemberFormer Member Posts: 1,876,324 The Mix Honorary Guru
    kangoo wrote: »
    Mmm sounds nice - I love mushrooms. What was in the sauce? Cream?

    I just knocked it up as i went along. Brown some chicken breasts. Remove from the pan then sautee onion and garlic till soft, add some sliced chestnut mushrooms, the chicken, 1/2 pint of stock, 1/2 pint white wine, handul of tarragon. Simmer for 20 minutes. Remove chicken, reduce licquor by 1/2-2/3. Add 1/4 pint double cream and chicken. bring back to gentle simmer fo a couple of minutes.

    I served it with roasted butternut squash, which i'd never done before but was really nice, green beans and individual rostis.
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