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Poached Chicken in Tarragon White Wine Sauce



  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups porcini mushrooms
  • ½ cup leeks
  • 1 carrot
  • 2 tablespoons shallots
  • 1 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 1 bay leaf
  • 1 sprig fresh tarragon
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh parsley
  • 2 teaspoons fresh dill
  • 2 tablespoons crème fraîche
  • 1/2 lemon
  • ½ lemon


Season the chicken breasts with salt and pepper.

Heat the olive oil in a medium pot over high heat. Sauté the mushrooms for 1 minute. Add the leeks, carrots and shallots and sauté for 3 minutes.

Add the wine, mustard, bay leaf and sprig of tarragon. Bring to a low boil and add the chicken breasts. Reduce the heat and simmer, covered, for 10 to 15 minutes, flipping the chicken a couple of times.

Transfer the chicken breasts to a plate and tent loosely with foil. Increase the heat to medium-high and cook the sauce until it starts to thicken. Then whisk in the butter, the remaining 2 teaspoons tarragon, the parsley and dill. Taste and adjust the seasoning.

Serve each chicken breast with a generous amount of sauce, 1 tablespoon of the crème fraîche and a dash of lemon zest. Garnish with 2 sprigs of dill and lemon wheels.

Source: "The Gourmet Dad"