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Chicken Breasts with Tarragon Mushroom Sauce

Contributed by: News Canada

(NC) - Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce.


  • 1 tsp paprika 5 mL
  • 1/4 tsp ground black pepper 2mL
  • 4 boneless, skinless chicken breasts (about 1lb/500 g) 4
    Chicken Breasts with Tarragon Mushroom Sauce
  • 2 tbsp olive oil 25 mL
  • 1 1/3 cups chicken broth 325mL
  • 2 tbsp lemon juice 25 mL
  • 1 tbsp sugar 15 mL
  • 2 tsp cornstarch 10 mL
  • 2 tbsp dried cranberries (optional) 25 mL
  • 1 lb sliced fresh Mushrooms 500g
  • 1 small onion, chopped 1
  • 1 clove garlic, minced 1
  • 2 tsp dried tarragon (2 tbsp/25 mL fresh minced) 10 mL
  • Fresh tarragon or parsley, minced (optional)


In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub the surface with paprika mixture. Broil 6" (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside. Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.

In large skillet heat oil over medium high heat; saute mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve place chicken on plates, spoon sauce over and garnish with parsley if desired.


Substitute 2/3 cup (75 mL) EACH orange juice and chicken broth for the broth above and replace cranberries with diced green pepper.

For more delicious recipe ideas visit Mushrooms Canada at

Serving Size: Makes 4 Servings

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