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August 8, 2011
Tarragon Chicken
Chicken On The Stove Top
Prep time:
10 minutesCooking time:
30 minutes“Most mushrooms are sold by the pound, so when slicing them don't throw away the stems. Wash the stems and freeze them in plastic storage bags for use in future soups, stocks and sauces.”
Ingredients
Serves 4
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 chicken thighs
- 3 tablespoons olive oil
- 1 1/2 cups chicken broth
- 1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
- 1 cup quartered mushrooms
- 2 1/2 tablespoons lemon juice
Directions
1
Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12-inch skillet over high heat.
2
Add chicken to skillet. Cook until browned on both sides, about 3 minutes on each side. Stir 2 tablespoons reserved flour mixture into pan drippings.
3
Add broth gradually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes.
4
Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve immediately.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you are in a hurry, consider using pre-sliced mushrooms which are available in most supermarket produce sections.
Great Pairings
Beer-Baked Potatoes
If nonalcoholic dark beer is not available at the local grocery store or is priced beyond your budget, you can substitute 1/2 cup chicken broth. The potatoes will turn out just as delicious.
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