Chicken supremes with wild mushroom and tarragon sauce
- November 2015
- Serves 6
- Hands-on time 35-40 min, oven time 25 min
Creamy tarragon sauce pairs perfectly with succulent chicken breasts and wild mushrooms in this flavour-packed chicken supreme recipe.
- 27.8g (14.1g saturated)
- 1.7g (1.3g sugars)
We used chicken supremes here (chicken breasts with the fillet and wing bone attached) but good thick chicken breasts are fine. If you’re using smaller ones, reduce the roasting time by 4-5 minutes. It’s worth buying your chicken from a butcher as supermarket breasts can differ in size, giving unevenly cooked chicken.
Make the tarragon sauce up to 24 hours ahead, cover and chill. Reheat until piping hot. Pour the juices from the chicken into the hot sauce before serving.
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