Tarragon Chicken with Mushrooms and Chavrie Goat Cheese

This creamy Tarragon Chicken with Mushrooms and Chavrie Goat Cheese is the perfect blend of bold pairings: tart goat cheese and anise-flavored tarragon. Complement it with tender shiitake mushrooms for a balanced, delightful recipe.


  • 4ea. (8 oz. each) Chicken breast, boneless, skinless
  • To taste Sea salt and black pepper
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. unsalted butter
  • 2 cups Shiitake mushrooms, sliced
  • 3 oz. Shallots, minced
  • 1 cup dry white wine
  • 2 tsp. Dijon mustard
  • 2 Tbsp. Fresh tarragon, chopped
  • 1 pkg. 5.3 oz. Chavrie Pyramid
  • 1 pkg. (7 oz.) Alouette Crème Fraîche


  1. Season chicken with salt and pepper.
  2. Heat oil and butter in large sauté pan until the butter is melted. Sear chicken, 2 mins. on each side, and remove from pan.
  3. Add mushrooms and shallots, and sauté until mushrooms become tender.
  4. Add wine, mustard, Chavrie and Alouette Crème Fraiche to center of the pan stir until blended, reduce to low heat.
  5. Return chicken to the pan and simmer for 10 mins.
  6. Place chicken on serving dishes.
  7. Add tarragon to sauce and salt and pepper to taste.
  8. Top chicken breasts with finished sauce.