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Chicken in Tarragon-Mushroom Mustard Cream Sauce

1 jar Yassa sauce
8 oz. Baby Bella Mushrooms sliced
2 tbsp oil
1 lb raw chicken breast cut into 1 inch chunks
¼-½ cup water
2 medium carrots cut into½ inch chunks
1 cup half and half or heavy cream
2 tbsp fresh Tarragon chopped (see tips)
1-2 tsp fresh lime juice (no substitutions please)


  1. Heat 1 tbsp. of the oil in a large and heavy-bottomed pan to medium-high heat. Add mushrooms and cook until all the water evaporates and they get caramelized. Remove mushrooms from pan and set aside.

  2. Add the remaining tbsp oil; heat to medium-high heat. Add chicken; cook for 4-5 minutes.

  3. Add Yassa sauce, rinse jar with the water and pour into pan. Add half and half or heavy cream and tarragon; stir. Bring to a boil and immediately turn down to a gentle simmer. Simmer covered for 20 minutes. Add carrots and cooked mushrooms; simmer covered for an additional 10 minutes. Turn off heat; add lime juice. Allow to sit for 5 minutes before serving.

  4. Serve over jasmine rice, mashed potatoes or polenta with a side of asparagus or greens.


  • Fresh Tarragon will yield the best flavor; you may substitute for 2-3 tsp. dried but the flavor and depth will not be the same.

  • Tarragon is one of the few herbs that retain their flavor when frozen. If you are unable to use it within 3-4 days after purchasing, freeze immediately for future use. Will keep frozen for 6 months or longer.