Quick Tarragon Chicken with Chestnut and Morel Mushrooms

Quick Tarragon Chicken with Chestnut and Morel Mushrooms

Quick Tarragon Chicken with Chestnut and Morel Mushrooms…

Serves 4

You will need:

  • 4 tbsp olive oil
  • 4 free-range organic chicken breasts, skin on
  • 60g Graham’s organic butter
  • 20g dried morels, soaked in warm water for 15 minutes
  • 100g chestnut mushrooms, cleaned and quartered
  • 200ml dry white wine
  • 200ml brown chicken stock
  • 200ml Graham’s organic double Cream
  • 2 tbsp fresh tarragon, chopped
  • Maldon sea salt
  • Freshly ground black pepper

To serve:

  • 200g spring greens – we used asparagus & broccoli
  • 300g new potatoes, scrubbed
  • 25g parsley
  • 50g Graham’s organic butter


  1. Skin the chicken breasts and slice the meat vertically, across the grain of the meat, into even-sized thin escalopes of about a centimetre in thickness, to give roughly 3 pieces per breast. 
  2. Season with salt and pepper.
  3. Heat a large frying pan over a medium heat and add the oil. 
  4. Add the chicken pieces one at a time, ensuring they are not on top of each other. 
  5. Leave them alone in the pan to allow a nice crust to form. 
  6. Turn the chicken pieces over and cook for another 2-3 minutes as above.
  7. Add the butter, the soaked morels (retain the liquid for later) and quartered chestnut mushrooms to the pan, moving them around in the butter to ensure they take on a nice colour. 
  8. Pour in the wine and deglaze using a heatproof spatula to scrape all the flavour and caramelised pieces from the bottom of the pan. 
  9. Reduce by half, then add the stock plus 4 tablespoons of the strained mushroom soaking liquid and reduce by half again. 
  10. Add the cream and chopped tarragon and bring to a simmer. 
  11. Further reduce the sauce until it has a good coating consistency on the back of a spoon. 
  12. If you have a thermoprobe thermometer, the serving temperature of the meat should be 80C. 
  13. Check the seasoning.
  14. For the potatoes, boil them in plenty of boiling salted water until tender – 15-20mins, then lightly fork them with the butter, pepper and chopped parsley.
  15. When you’re ready to serve, spoon the hot crushed parsley potato into a mousse ring (or cake cutter) on a warmed plate to make a neat round helping. 
  16. Pat down gently then remove the mousse ring. 
  17. Place the chicken on the plates with steamed greens on the side and the sauce and mushrooms spooned round.

Recipe and photo credit by – Grahams The family Dairy

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Roshni AaMom
    8th September 2012 / 10:36 pm

    that looks so delicious!! Excellent photography too!

    • Clairejustine
      9th September 2012 / 2:43 pm

      Thanks for the comment,credits to Grahams 🙂

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