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Tarragon Mushroom Chicken Recipe

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."

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Tarragon Mushroom Chicken Recipe

Prep: 20 min. Cook: 4 hours

Yield: 6 Servings

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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, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
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 with chicken. Yield: 6 servings.

Nutritional 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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Tarragon Mushroom Chicken

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Reviewed on Feb. 10, 2011 by debmce4

This was great. I didn't have any tarragon, so I used a little fennel seed and some thyme. Also used fresh mushrooms. The thighs were partially frozen, so I cooked for 5 hours and ate it the next day. Be careful not to overcook.