Tarragon Chicken

I think tarragon, chicken and mushrooms are a marriage made in heaven. What’s more I think it’s a good idea to have a few one pot wonders like this one in your repertoire because they are, in my humble opinion, perfect for when you invite a few friends over for a casual supper. This was originally published by Good Housekeeping in 2010.

Tarragon Chicken

Ingredients serves 4
4 x 125 g (4oz) chicken breasts, cut into bite-size pieces
25 g (1oz) plain flour
2 tbsp olive oil
250 g (9oz) chestnut mushrooms, sliced
150 ml (5fl oz) white wine
300 ml (½ pint) crème fraîche
½ tbsp Dijon mustard
2 tbsp fresh chopped tarragon
Large handful spinach

How to prepare
Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together. Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5min until golden – do this in batches if necessary to stop the chicken from sweating. Remove from pan and set aside.
Add the remaining oil to the pan and fry the mushrooms for 3-5min until nearly cooked through. Return chicken and any juices to the pan. Pour over the wine and simmer for 2min, then stir in the crème fraîche, mustard and most of the tarragon. Bring to the boil and simmer for 5min or until chicken is cooked through.
Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately with crusty bread to mop up the juices.