I really like the flavor combination of tarragon and chicken. Tarragon, especially fresh tarragon, adds such a coolness to whatever it seasons, similar to the way mint does. This recipe really does tarragon justice. After browning the chicken, pour the tarragon popover batter over the chicken. As the batter bakes, it puffs up, enveloping the chicken. The mushroom sauce is quick and easy. I opted to flavor the sauce with a little tarragon as well, just enough to give an interesting background flavor to it. I've made this dish many, many years ago when the kids were still here. This is the first time I made it in an individual-portioned size, paring down the recipe to serve one. I loved the presentation of the single serving.
Tarragon Popover Chicken
6 boneless/ skinless chicken breasts*
4 tablespoons olive oil, divided
1-1/2 cups milk
1-1/2 cups flour
1-1/2 teaspoons fresh tarragon, minced
3/4 teaspoon salt
3 eggs beaten
4 tablespoons butter, divided
1/2 cup button mushrooms, sliced
2 tablespoons flour
Salt and pepper to taste
1 cup milk
1 teaspoon fresh tarragon, minced
Brown the chicken in 3 tablespoons of the olive oil. Season with salt and pepper. Remove to a greased 9-inch x 13-inch baking dish.
Stir together the milk, remaining 1 tablespoon olive oil, flour, tarragon and salt. Add the eggs, mixing well.
Pour over the chicken and bake for 45-60 minutes at 350 degrees.
Melt 2 tablespoons butter, add the mushrooms and saute for 2 - 3 minutes. Remove mushrooms, and set aside.
In the same pan, melt the remaining butter and stir in the flour salt and pepper. Add the milk gradually. Cook, stirring constantly, until thickened and smooth. Add the cooked mushrooms, 1 teaspoon tarragon, salt & pepper to taste, and heat through. Serve over the Tarragon Popover Chicken.
*Bone-in chicken pieces can be used in place of the boneless/ skinless chicken breasts.
Source: Adapted from Better Homes and Gardens All-Time Favorite Recipes, copyright 1979
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