Mushroom & Tarragon Chicken

Having just landed back from Italy and with only a few hours before I had to be in work, I did a supermarket sweep style dash around the shops to pick up a few pieces to throw a packed lunch together. After two weeks enjoying the most delicious food in Italy, I couldn’t bear to have an overpriced ready meal in work, resulting in this Mushroom & Tarragon Chicken. This is a bit of a bare bones recipe which you can easily adapt to your own taste with some different veg or sides. Make enough for 4 portions and keep it in the fridge, or put some in the freezer for when you too are tight for time.

IMG_4816

The packed lunch version with microwave wholegrain rice & quinoa

 

Ingredients: 

  • 3 cloves of garlic chopped
  • 5-6 Chestnut mushrooms roughly chopped
  • 450-500g chicken breast (the smaller it’s cut, the quicker it will cook)
  • 10 cherry tomatoes, halved
  • 3 spring onions chopped
  • 2 teaspoons of dried tarragon
  • 2 tablespoons olive oil
  • salt and ground black pepper – Granny’s Spice Salt from Tiger is a gamechanger
  • 3 tablespoons of Creme Fraiche
  • Rice, pasta, or quinoa to serve. This one’s up to you

 

How: 

  • Peel and chop the garlic, chop the mushrooms, tomatoes and spring onions. Keep a few spring onions to the side to garnish at the end
  • On a different chopping board cut the chicken breast into small chunks
  • Heat the oil on a low heat in a frying pan
  • Add the chicken to the frying pan, seasoning with salt and pepper and dried tarragon
  • Stir occasionally, letting the chicken brown on a medium heat. After a few minutes add the garlic, mushroom, spring onion, and tomatoes. Adding garlic in a little later than at the start of cooking stops the garlic from burning and brings out the flavour in a much nicer way
  • Let the ingredients cook together for about 10-12 minutes. Some water will be released from the tomatoes and chicken, let this reduce until there’s just a little water remaining in the pan
  • Reduce to the lowest heat, add 2 teaspoons of ground black pepper and stir through the creme fraiche
  • Serve alone or with rice, pasta or quinoa, or anything you fancy, and sprinkle the remaining spring onions on the top
photo (4)

Presentation with a little more time

You could add peas, leeks, broccoli, spinach or some peppers into this dish. I would have added some extra veg into this had I had any! Hopefully you enjoy this recipe as much as I did. If you make this make sure to show me on instagram with #studentfoodbible

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