Creamy Mushroom and Tarragon Chicken

Taste of :
Posted February 2, 2016 by Kristy Spiegl


  • 500 gs chicken breast, sliced
  • 250 gs Sliced mushrooms
  • 1 Medium onion, diced
  • 1 tbsp. YIAH Provence EVOO
  • 1 & 1/2 tsp.s YIAH Parisienne Dijon and Tarragon spice blend
  • 100 mls White wine
  • 500 mls Chicken stock
  • 100 mls poring cream


Toss La Parisienne Dijon and Tarragon spice blend through the chicken to lightly coat.
Saute the mushroom and onion in a deep non stick pan, until onion is translucent. Set aside in a bowl.
Seal the chicken in Provence EVOO, add mushroom and onion back into the pan and deglaze with white wine.
Add stock and simmer for 10-15 minutes, until chicken is cooked through.
Add cream, stir through, then serve over rice.