Tarragon Mushroom Chicken

Name: Tarragon Mushroom Chicken
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 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

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."

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.

Nutrition Facts

4 ounce-weight: 138 calories, 7g fat (3g saturated fat), 25mg cholesterol, 534mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 6g protein.

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

Reviews

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Average Rating:

lurky27

Feb 22, 2014

Yum! Really flavorful!~ Theresa
debmce4

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.
vereader

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.