Creamy Tarragon Chicken with Peas and Mushrooms

Evening guys! So I made this yummy dish last night. I saw something similar in one of my food magazines and thought I would alter the recipe to what I had. I served it with a side of garlic toast. It was perfect. Seconds and clean plates for everyone!

Creamy Tarragon Chicken with Peas and Mushrooms


4 boneless skinless chicken breasts, cut bite sized or sliced thinly
1/2 onion, chopped
2 cloves garlic, minced
1 container mushrooms, sliced
1 cup frozen peas
1 handful chopped tarragon
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 cup chicken stock
salt, pepper, and olive oil as needed…


In a cast iron skillet, cook down your onions, garlic, and mushrooms with salt and pepper to taste, about 6 minutes on med. high heat with a couple tablespoons of olive oil. Add in butter and liquid. Mix well and reduce, about 5 minutes.
Coat chicken with flour and season with salt and pepper and mix in sauce. Cook about 10 minutes.
Add in the frozen peas, cheese, and fresh tarragon. Incorporate well and serve over egg noodles or rice.
Adding some garlic toast will make your family happy.