Tarragon Chicken and Mushroom Casserole is one of my mothers favourite dishes. I haven’t eaten it in years until I moved back to my home country and frequently visit my mum. I didn’t realise how much I had missed the casserole. The aroma of the herby chicken, the delicate sweetness of the sauce and the fluffy rice. Served as a main dish this is a perfect budget friendly recipe that is so easy even I can cook it. Under Mums supervision of course.
Tarragon Chicken and Mushroom Casserole
Tarragon Chicken and Mushroom Casserole is a smoothly extravagant recipe that is cheap to cook and welcoming to eat. Easy to prep and easier to cook.
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Servings: 6 people
Calories: 136kcal
Ingredients
- 2 tbsp olive oil 30 ml
- 6 large chicken breast halves boneless and skinless
- 4 large scallions chopped
- 2-4 cloves garlic finely chopped
- 8 oz mushrooms sliced, 225 g
- 1/2 cup chicken stock 125 ml
- 1/4 cup dry white wine 60 ml
- 2 tbsp tarragon chopped
- 2 tbsp all-purpose flour 30 ml
- 1/2 cup sour cream 125 ml
- 2 sprigs tarragon
- salt to taste
- ground black pepper to taste
Instructions
- Heat half the oil in a skillet over moderate heat.
- Season the chicken with salt and pepper and brown on both sides.
- Transfer to a greased baking dish.
- Remove from the heat.
- Mix the flour and sour cream in a small bowl and whisk into the liquid until smooth.
- Pour over the chicken and bake in a preheated 350F oven until the chicken is cooked through, about 35 minutes.
- Serve with the mushrooms spooned over the chicken and garnished with a tarragon sprig if desired on a bed of hot bed of white rice or new potatoes and seasonal greens.
Nutrition
Calories: 136kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 52mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g