Chicken Strips with Mushroom Tarragon Cream Sauce

Tender chicken strips pan-seared to golden perfection, finished in a silky cream sauce enriched with earthy mushrooms and a fragrant tarragon tang. Elegant and flavourful—a classic French‑style dish ideal overrice or pasta. Succulent chicken strips in a mushroom‑tarragon cream sauce, brightened with white wine and fresh herbs.

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Keyword: Chicken, Mushrooms, Cream, White Wine, Tarragon

Category: Main Courses

Course: Mains, Poultry

Cuisine: French

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 465kcal

Author: MJF

Cost: £8.00

Equipment

1 Cutting Board & Cooks Knife
1 Saute Pan
1 Wooden Spoon

Ingredients

600 g Chicken Breast, strips boneless skinless (approx. 1⅓ lb)
Salt to taste to taste
Black Pepper, freshly ground to taste
15 ml Olive Oil 1 tbsp
30 g Unsalted Butter optional divided (2 tbsp)
1 each Shallot, finely chopped 1 small
2 each Garlic Cloves, finely chopped 2 large
120 ml Sherry or Dry White Wine 4 fl oz
200 g Mixed Mushrooms, sliced e.g. cremini, button (7 oz)
100 ml Chicken Stock 3 fl oz
200 ml Heavy Cream, full fat 7 fl oz
15 g Fresh Tarragon finely chopped approx. ½ oz
Salt & Black Pepper to taste to taste

Instructions

Season the chicken strips with salt and pepper then lightly dust with flour.
Heat the olive oil and half the butter in a large frying pan over medium high heat.
Sear the chicken in batches until golden and just cooked through, approximately three to four minutes per side.
Remove and keep warm.
Add the remaining butter to the pan and gently sauté the shallots and garlic over medium heat until softened.
Add the sliced mushrooms and cook until they release moisture and begin to brown. Pour in the white wine to deglaze, stirring to scrape up any browned bits, and simmer until the wine reduces by half.
Stir in the chicken stock, cream, and chopped tarragon. Bring to a gentle simmer and cook until the sauce thickens slightly, about five minutes.
Return the chicken strips to the pan, coating them in the sauce.
Simmer gently for another two to three minutes to meld the flavours.
Taste and adjust seasoning with salt and pepper as needed

Presentation

Serve the chicken strips arranged over buttery mashed potatoes, rice, egg noodles, or steamed vegetables, spooning the mushroom tarragon cream sauce over top.
Garnish with additional tarragon leaves and a sprinkle of finely chopped parsley for freshness.

Nutrition

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Chicken Strips with Mushroom and Tarragon Cream Sauce