Creamy Dijon Tarragon Chicken with Green Beans and Baby Bella Mushrooms
Prep Time
20 minutes + 1 hour to soak cashews
Prep Notes
This is a great variation on a classic creamy tarragon chicken dish. The cashew cream makes a great substitute for dairy cream. Soaked cashews make a creamier sauce, but it isn't totally necessary to do so! You can use bone-in chicken, but you will need to increase cooking time for about 10-15 minutes. Enjoy!
Cooking Time
35 minutes
Yields
4 servings
Ingredients
1 tablespoon butter, ghee, or olive oil
4 skinless, boneless chicken breast halves or thighs
salt and pepper to taste
3/4 lb fresh green beans, cleaned and trimmed
8 oz. Baby Bella or white mushrooms
1/2 cup cashew nuts
1/2 cup boiling water
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon
chicken broth or water, if necessary
Directions
- Preheat oven to 375 °F.
- Make cashew cream: pour 1/2 cup of boiling water over 1/2 cup of cashews. Let soak for 20 minutes to an hour. Pour water and nuts into a high-speed blender and blend at a high speed until creamy.
- Heat Dutch oven or other deep-sided skillet over medium heat and add oil.
- Add green beans and saute for 4-5 minutes. Add mushrooms and sauté 2 minutes more. Remove to a separate plate.
- While beans are cooking, season chicken with salt and pepper. When green beans and mushrooms are done, add more oil to pot. When oil is hot, add chicken and brown on both sides (about 8-10 minutes.)
- Return veggies to pot. Stir cashew cream into pan, scraping up any brown bits. Mix in dijon mustard and tarragon. Add enough broth or water to make a smooth sauce, if necessary. Cover and cook in oven for 20-25 minutes. Timing depends on your oven and the size of chicken pieces.
- Uncover and cook 5 minutes more until lightly browned and juices run clear when chicken is pricked with a fork.
- Serve over a bed of brown rice, quinoa, cauli-rice, or mashed cauliflower.
Notes
Unused Content: