Recipe courtesy of Michael Lomonaco
Episode: Poached Chicken
Save Recipe Print
Yield:
4 to 6 portions
Level:
Easy

Ingredients

Directions

Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .

Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

Mushroom Cream Sauce

Recipe courtesy of Tyler Florence

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Chicken Pot Pie with Exotic Mushrooms and Tarragon

Recipe courtesy of Michael Lomonaco

Exotic Mushroom Pizza

Recipe courtesy of Sharon Angelucci

Braised Exotic Mushrooms

Recipe courtesy of Michael Lomonaco

Exotic Mushroom Chilequiles

Recipe courtesy of Janos Wilder

Rabbit and Exotic Mushroom Pot Pie

Recipe courtesy of Gloria Ciccarone-Nehls

Peaches and Tarragon with Mascarpone Cream

Recipe courtesy of Sandra Lee

Apricot-Tarragon Ice Cream

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories