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"Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner." — kelly24095
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1 (10 ounce) can large refrigerated flaky biscuits
1 (3 pound) rotisserie-roasted chicken
2 tablespoons olive oil
1 large onion, chopped
1 cup shredded carrots
1 cup fresh mushrooms
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup white wine
4 cups chicken broth
1 cup heavy whipping cream
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 cup frozen petite peas, thawed
1 tablespoon chopped fresh tarragon
Lovely recipe and we all enjoyed it. I followed the recipe and my family loved the different textures with the soft biscuits, perfectly cooked vegetables and creamy sauce. This is a very hearty dish. I seasoned with salt and pepper through all the steps and used the full TBS of tarragon. The one comment that was consistent with everyone was that it was a little bland with the minimal seasonings and herbs. I have added this to our "Sunday Dinner" rotation and will tweak it a little with more seasonings. Thanks for sharing!
1 Rating
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken a la Queen
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 776 Calories from Fat: 444
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