Home > Recipes > Tarragon Mushroom Chicken

Tarragon Mushroom Chicken Recipe

33% would make again

Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. "I often make this dish when my children and grandchildren visit," she pens from Miami, Florida. "Using the slow cooker leaves me more time to enjoy their company."

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Tarragon Mushroom Chicken Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep: 20 min. Cook: 4 hours

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sherry or chicken broth
2 tablespoons butter, melted
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Directions

Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry or broth, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.
Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 6 servings.

Nutrition Facts: 1 serving (4 ounces) equals 138 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 534 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.

Tarragon Mushroom Chicken published in Quick Cooking November/December 2004, p49