Mushroom chicken & tarragon

Mushroom chicken & tarragon

From
Posh Toast
Serves
4
Prep
15 mins

In a restaurant, this elegant fricassée of chicken and mushrooms would be served in a mound on a bone-china plate. But that’s not the posh way. Heap it on toast and sprinkle with fresh tarragon. Much nicer, isn’t it?

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 large chicken breasts, cut into bite-sized chunks
250g wild mushrooms, such as chanterelle
85ml marsala
125ml double cream
large handful tarragon, finely chopped
4 slices spelt or wholemeal bread
salt
freshly ground black pepper

Method

  1. Heat the oil in a frying pan. Season the chicken then add to the pan and cook over a high heat for 3 – 4 minutes, until browned all over. Throw in the mushrooms and cook for 2–3 minutes or until they are beginning to wilt. Slosh in the Marsala and let it bubble for a few minutes until reduced by half. Stir in the cream and simmer for 2–3 minutes, until thickened slightly. Check for seasoning and finally stir through the tarragon, reserving a little for the garnish.
  2. Toast the bread and top with the creamy mushrooms and chicken, then grind over a little black pepper and sprinkle over the reserved tarragon.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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