Roasted Goat Cheese & Portabello Tian, Chicken and Tarragon Cream Sauce

A laundress, a person to do my dishes and a ladies maid. That’s all I want for Christmas…every Christmas. Granted, I have been watching too much PBS, but somehow I’m always hopeful my dream will come true – no matter how unrealistic!

While there is no hope for the laundress or the ladies maid, ( I really wanted her to help me hang up my clothes, and with the exhaustingly acrobatic feat of putting on my brazier each day!) I can handle the dishes!

Every French chef starts with their “mise en place” which means, to “put into place”. Before I cook, I run through what I would like to make, what I will need, and which ingredients will take the longest preparation or cooking time. When I have sorted out the details, I begin to measure ingredients and set them aside. When a chef has all their ingredients chopped, measured and ready to cook the fun can begin.

The whole reason I am able to cook a complicated meal and not have a huge pile of dishes left over is because of all the preparation that takes place ahead of time. When I’m cooking I always clean up along the way. My dinner tonight was delicious and although it had a few steps, my kitchen did not end up looking like my closet floor….now if I can only get that ladies maid.

Check out the recipe for this post too!

Roasted Goat Cheese & Portabello Tian, Chicken and Tarragon Cream Sauce

Serves 6

  • 3 large chicken breasts
  • knob of butter
  • teaspoon of olive oil
  • Kosher salt & white pepper

Preheat your oven to 425 f

On the stove heat the butter and oil over medium high heat. Season the chicken breasts and sear them on both sides for 4-6 minutes. continue cooking in the oven for 20 minutes.

  • 6 portabello mushroom caps
  • fresh thyme
  • olive oil
  • soft goat cheese
  • kosher salt and pepper

Scoop out the black part of the mushroom caps and place on a foil lined baking sheet. Drizzle a little olive oil onto the foil and the mushrooms. Season with salt and pepper, sprinkle on desired amount of goat cheese and sprinkle with fresh thyme. cook in the oven for 10-15 minutes.

  • 1-2 large tomatoes

I cooked my tomatoes on the grill but you can also cook them in the oven. They should be warm but not mushy. Cut into big rounds and season them with a little salt and pepper and olive oil. Cook in the oven on a lined baking sheet for 7 minutes.

When the chicken is cooked, remove from oven and set aside on a plate. Reduce the  juice in the pan on medium high heat.

  • 1/2 shallot
  • 1 cup white wine
  • 1 cup of heavy cream
  • 1 tsp Fresh tarragon chopped

When the juice is almost gone, add the shallot, tarragon and the white wine. Reduce this 2/3 and then add the heavy cream. When the sauce is ready it should have thick billowing bubbles and coat the back of a spoon.

If you like, you can quickly wilt some fresh spinach in a pan with a bit of olive oil. I usually crush some garlic with my knife and throw it in.

Slice the chicken on a diagonal and place it on the plate. Next add the tomato, a spoonful of spinach and top with the portabello. Drizzle the sauce onto the chicken.

I blended some tarragon with some olive oil and added some droplets to my sauce for dimension and a pop of flavor.

I hope you like it!





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