Tarragon Mushroom Chicken Recipe

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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."
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tarragon Mushroom Chicken in Quick Cooking November/December 2004, p49

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Tarragon Mushroom Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Feb. 22, 2014

Yum! Really flavorful!

~ Theresa

MY REVIEW
Reviewed Feb. 10, 2011

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.

MY REVIEW
Reviewed Nov. 12, 2009

I really like this recipe, which I serve over brown rice. I sustitute 6-8 oz of fresh mushrooms for the jar of mushrooms.

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