Monday, October 31, 2011


Sundays. Some might say the worst day of the week. I definitely don’t fair very well with them. Especially after I’ve just had a spectacular weekend of fun and all that’s coming my way is a tired, groggy, Monday morning. This past Sunday (...yesterday) I was seriously craving some comfort food. Some MAJOR comfort food that would make me feel all warm and fuzzy inside. All day, while I was cozying up on my couch watching TV, thoughts of mushrooms and cream were floating around in my head. A lot of the time when I think of mushrooms and cream (which I guess is a lot of the time…) I think of a particular friend who makes the most deee-licious Creamy Mushroom Bruchetta and one hell of a good Campbell’s Cream of Mushroom soup chicken rice bake. On this particular Sunday I decided to get up off the couch for a few hours of productivity and added a new addition to the mushroom and cream family:  Creamy Mushroom and Tarragon Chicken with Bacon. I know, right? What flavor combination would make you feel better on a Sunday night? Riddle me that.

I highly recommended trying it for yourself. Warm and fuzzy feelings guaranteed. 

Creamy Mushroom and Tarragon Chicken with Bacon

3 slices of bacon, cut into little squares
Salt and Pepper
4 bonesless, skinless chicken breasts
1 medium onion, finely chopped
3 cloves of garlic, minced
2 kinds of mushrooms (about 5-10 each), sliced
1 tablespoon of butter
½ cup of white wine
½ cup of cream (or more if you want more sauce!)
1 tablespoon of tarragon, roughly chopped
2 tablespoons of lemon juice

Fry up the bacon pieces until they are cooked, put them on a paper towel lined plate
Pat the chicken breasts with paper towel and sprinkle each side with salt and pepper
Remove some of the excess bacon grease from the pan
Bring the pan to a high heat and brown the chicken breasts on both sides (yes, in the bacon fat! Yumm)
Transfer chicken breasts to a tin-foil lined pan and stick in the oven at 325 for 15-20 minutes (or until they are cooked through)
Reduce heat of the pan and add onion and garlic, cook until onion is translucent
Add mushrooms to the pan and if needed add some butter
Once the mushrooms are soft add white wine and deglaze the pan
Bring the wine to a boil then simmer until the liquid has reduced to half
Add the cream, tarragon, lemon juice and bacon bits to the pan and allow the sauce to thicken, season with salt and pepper
Place the chicken breasts back in the pan, cover with the sauce and allow the chicken to heat up
Serve and Enjoy!
Brown the Chicken in the leftover Bacon fat (yessss), transfer to a 325 oven for 15-20 minutes

Once the sauce is ready, transfer Chicken back to pan and smother it with the sauce

Serve with some greens and be prepared for warm and fuzzy!


  1. Wowwww this looks so delicious!

  2. OMG. Heavenly. I think I will be making this soon!

  3. LaurenJ- did you notice your shout out in this? xo