Our original plan for this month’s cooking class was “Chicken Three Ways”: we were actually considering attempting to make chicken marsala, chicken paprikash and chicken pot pie all in the same afternoon. Once we came to our senses, we decide to focus on the chicken marsala dish and highlight it with some fun side dishes.
However, my mom couldn’t help herself. Last minute, she decided to make a recipe she recently discovered in Everyday with Rachael Ray. She hasn’t stopped talking about this dish since she made it a few weeks back for my dad and brother. I figured if we had the ingredients, why not learn another recipe?!
Chicken with Tarragon Cream
(Adapted from the original Rachael Ray recipe. Serves four.)INGREDIENTS:
- 2 tablespoons butter
- 1 cup chicken stock
- 4 pieces skinless, boneless chicken breast
- 1 tablespoon extra-virgin olive oil (EVOO)
- 8 small white mushrooms, sliced
- 1 shallot, finely chopped
- 1 tablespoon flour
- 1/3 cup crème fraîche or sour cream
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
- Salt and pepper
Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat.
Add the chicken and cook, turning once, until golden, about 12 minutes.
Transfer the chicken to a plate and cover with foil to keep warm.
Add the 2 tablespoons butter to the skillet and lower the heat to medium. Stir in the mushrooms and shallot and cook until tender, about 5 minutes. Season with salt and pepper, sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the chicken stock, the crème fraîche, tarragon, mustard and any chicken juices.
Place chicken pieces in the pan and allow to simmer until sauce is at desired consistency.
Plate the chicken and spoon the sauce on top.
MY THOUGHTS ON THE RECIPE: Now I see what my mom was all excited about. I was all over this dish. Sure, Ms. Ray takes a lot of heat for her “at home cook”-ery. However, I have to admit that every single dish of hers that I have made has been solid. Not overly familar with tarragon, it was a fresh taste to my palate. My mom and I discussed subbing the tarragon for sage or rosemary to give some other meal options. In true Rachael Ray form, this entrée came together super quick (hello, 30 Minute Meals).
What is your experience with celebrity chef recipes? Any major successes? Any huge failures? Any recipes you’d like to share?
SOMETHING TO LOOK FORWARD TO: Parts 2, 3 and 4 from the April edition of our monthly cooking class series! More chicken and broccoli recipes to come this week!