One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Monday, June 22, 2009

Tarragon Popover Chicken

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

Mushroom Sauce
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.

Mushroom sauce:
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


Martha said...

This is the next entree for my Lunch Bunch. Looks delicious.

theUngourmet said...

I love mushrooms! Haven't tried fresh Tarragon yet. It all looks so creamy and delicious!

La Table De Nana said...

Lori..what a presentation..! I have to try this..Gorgeous!

Linda said...

Lori this looks wonderful!
I am not the biggest fan of tarragon...but I think you may turn me into one!

Kathleen said...

That looks delicious! I see you are an Ina G fan.
Her friend who is on her show a lot is my neighbor. Great guy!

Foodiewife said...

I have tarragon that's growing out of control in my herb garden. Tarragon and chicken are meant for each other. I love this recipe! Thanks for giving me a new dinner to make for my family.

MaryBeth said...

A very stunning dish... looks mouth watering and very yummy

Cathy said...

This looks fantastic, Lori. And what a beautiful presentation. I will like this combinations of flavors and textures.

Thibeault's Table said...

Lori, I keep coming back to look at this chicken. I love the idea of the popover and chicken. What a great idea. It looks delicious.

a quiet life said...

hi lori, you know i stole this and kinda bastardized it, but it was still fab! i will make it pretty like yours one day too, i love tarragon.

your blog looks great, i will be getting back into the swing of things in the next few weeks, i have loads to catch up on!

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