Creamy Tarragon Chicken With Mushrooms Recipe

About this recipe

A comforting dinner dish featuring tender chicken and sautéed mushrooms in a creamy tarragon-infused sauce, served with crispy fried bread for a delightful crunch.

Ingredients

• 50G Picard Chopped Flat Parsley
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 125G Daylesford Organic Brandy Butter
• - Sunita Lemon Juice Organic
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 6 Per Pack Picard Mini Italian Bread Rolls
• 950G Shazans Chicken Breast
• 250G Butter Salted 250G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 500G Cracked Black Pepper Catering Size, 500G

Instructions

1. 1. Cut 500 g of cold roast chicken breast into small slices approximately 1 inch.
2. 2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 400 g of sliced shiitake mushrooms and sauté until they are softened and slightly golden, about 5 minutes.
3. 3. Pour in 500 ml of chicken broth, then add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper, the juice of 1/2 a lemon, and 1 tablespoon of chopped fresh parsley. Stir well and bring the mixture to a boil.
4. 4. Reduce the heat to medium and let the liquid simmer until it has reduced by half, about 10 minutes. Stir in 3 tablespoons of double cream and cook for an additional 4 minutes, stirring occasionally.
5. 5. Add the sliced chicken to the skillet, reduce the heat to low, and gently heat the chicken through without letting the mixture boil, about 5 minutes.
6. 6. Meanwhile, cut 4 bread rolls into small pieces and fry them in 2 tablespoons of butter until golden and crispy.
7. 7. Serve the creamy chicken and mushroom mixture on a heated plate, garnished with the crispy fried bread around the edges.