Several years ago, I got this recipe from a local television show that features a daily kitchen segment. The creamy sauce that goes with this chicken is fantastic; the tarragon provides such a unique flavor. I love that this main course is all prepared in one skillet with minimal chopping and dicing. My husband who is not generally a fan of cooked carrots has even mentioned that he really likes them in this dish. This chicken may look fancy but it's fairly straight forward to prepare. It's a sure-fire family favorite!
3 T butter
¼ c flour
½ c finely chopped onion
1 clove minced garlic
1 T tarragon
4 carrots cut lengthwise
¼ lb. mushrooms
1 ½ c water
1 c heavy cream
1 t dried tarragon
salt and pepper
Sprinkle chicken with salt and pepper. Heat butter in skillet. Cook chicken pieces on all sides by turning. After 5 minutes add onion, garlic, tarragon, and mushrooms. Sprinkle with flour and stir to distribute flour evenly. Add water and carrots then cover and cook for 15-20 minutes until carrots are soft. Remove chicken and carrots to serving dish; let sauce cook 5 more minutes, stirring often. Add cream, salt and pepper to taste and simmer for 3 minutes. Stir in more tarragon. Serve with rice or favorite vegetables.
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