Chicken with Mushrooms and Tarragon

Submitted by emily

This recipe comes from the Nero Wolfe cookbook. According to the recipe, chickens should be force-fed on blueberries for best results.


  • 2 whole chicken breasts - boned and split
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 5 tbs butter
  • 1 tbs shallots - minced
  • 1/2 lb mushrooms - sliced
  • 1 tsp tarragon leaves (or 1/2 tsp dried)
  • 1/4 cup chicken broth
  • 1/4 cup white wine
  • 1 cup heavy cream
  • lemon juice
  • Wax paper cut to size of frying pan


  1. Preheat oven to 400 degrees.
  2. Sprinkle chicken breaks with salt and pepper. Heat butter in a heavy frying pan until it foams. Stir in shallots and saute for a minute. Add mushrooms and tarragon and saute for two more minutes.
  3. Roll the chicken breasts in the butter and place in frying pan. Cover chicken breasts with wax paper. Place cover on frying pan and put it in the oven.
  4. Cook for 7 minutes, or until chicken is cooked (may take longer than 7 minutes). Put chicken in a serving platter and keep warm.
  5. Add chicken broth and wine to frying pan and cook on stove over high heat until it becomes syrupy. Add the cream and boil rapidly until sauce thickens. Add salt, pepper and lemon juice to taste. Pour sauce over chicken and serve immediately.


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tueda says:

Looks like the ingredients didn't get passed over... I'll look into this in a sec.