chicken with mushrooms and tarragon

Single Serving Chicken Recipe with Tarragon and Mushrooms

This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).

I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricassé of Chicken with Tarragon.  My friends and family used to call it “cholesterol chicken.”

The original recipe called for three tablespoons of butter and an entire cup of cream!  Much as I love butter and cream, that’s a bit…much.

So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe  instead of the original four.  I reduced the amount of butter and used canola oil instead.  Then, I replaced the cream with a mixture of Greek yogurt and milk.

It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.

Let’s call it Tarragon Chicken with Mushrooms for One Person instead.

I made a larger recipe for my parents recently, with a few variations, since mom had different ingredients and onions bother dad’s stomach.  I used “better than bullion” concentrate, garlic powder instead of fresh garlic, and dried shiitake mushrooms.  My dad is not a big fan of chicken, but he certainly liked this recipe. He licked his plate clean! Mom insisted that I write down exactly what I did so I could repeat it.




Tarragon Chicken with Mushrooms Recipe Substitutions and Variations

  • If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce (since butter is essentially solidified cream)
  • The original recipe called for fresh tarragon.  I bought some and found it tasted like licorice.  Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.
  • Try using wild mushrooms, like shiitake or chanterelle instead of white button mushrooms; this also works well with dried mushrooms (reconstitute them with hot water to cover and let them sit for five or ten minutes)

Easy Recipes Ready in Under an Hour

 

The New York Times 60-Minute Gourmet

Here’s the 60 minute gourmet cookbook I got the recipe from. My copy is battered, beat up, and has been loved to pieces. The meals are all fairly easy to make and fast. In addition to the chicken, I recommend the chicken in red wine sauce, the chicken scarpariello, shrimp in creole sauce, broiled lamb patties, london broil with sauce chasseur, and the tongue in dill mustard sauce (which is both tasty and super-easy to make).

Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes

More from Pierre Franey; these recipes were published in his newspaper column but hadn’t been collected in a cookbook. There are plenty of chicken dinners here too, such as baked chicken breasts stuffed with ricotta and herbs, Indonesian chicken breast, chicken with spicy mango barbecue sauce, shrimp with snow peas, and fettucine with goat cheese and asparagus.

 

More Chicken Recipes

stovetop coq au vinStovetop Coq au Vin Chicken with Red Wine Sauce

Standard coq au vin is complicated and time-consuming. This version speeds that all up and makes it accessible for a home cook.

 

crispy lemon chicken thigh

Crispy Lemon Chicken Thigh Recipe for One

Great hot or cold, with a crispy, slightly sweet flavor, and three kinds of lemon. Think fried chicken with less mess.

 

Chicken Mushroom Skillet Recipe chicken mushroom skillet recipe

Pan fry the chicken, cut the mushrooms and veggies, and simmer. It makes its own sauce right in the pan.

 

chicken with balsamic vinegar sauceChicken with Balsamic Vinegar Sauce

An easy and satisfying one pot meal.  There’s also a secret ingredient that deepens the flavor and provides just a little hint of spice and sweetness.




2 thoughts on “Single Serving Chicken Recipe with Tarragon and Mushrooms”

  1. I spend most of my time with serious food snobs, and have had a chance to learn to really appreciate good food. Dinner for one is usually disappointing, but this was really, truly delicious! (One caveat, the time to add the mushrooms varies, so you have to make your best guess)

  2. Hi Melanie,

    Thank you! I’m so glad you enjoyed it.

    After my grandpa died, my grandma kept cooking the way she had before. She said, “I’m a person too!” I try to be inspired by her example.

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