Posh Toast: Mushroom, Chicken & Tarragon

In a restaurant, this elegant fricassée of chicken and mushrooms would be served in a mound on a bone-china plate. But that’s not the posh way. Heap it on toast and sprinkle with fresh tarragon. Much nicer, isn’t it?

SERVES 4 | TAKES 15 minutes


  • 1 tbsp olive oil
  • 2 large chicken breasts, cut into bite-sized chunks
  • 250g/9oz wild mushrooms, such as chanterelle
  • 85ml/3fl oz Marsala
  • 125ml/4fl oz double (heavy) cream
  • large handful tarragon, finely chopped
  • 4 slices spelt or wholemeal bread
  • salt and freshly ground black pepper


  1. Heat the oil in a frying pan. Season the chicken then add to the pan and cook over a high heat for 3–4 minutes, until browned all over.
  2. Throw in the mushrooms and cook for 2–3 minutes or until they are beginning to wilt.
  3. Slosh in the Marsala and let it bubble for a few minutes until reduced by half. Stir in the cream and simmer for 2–3 minutes, until thickened slightly.
  4. Check for seasoning and finally stir through the tarragon, reserving a little for the garnish.
  5. Toast the bread and top with the creamy mushrooms and chicken, then grind over a little black pepper and sprinkle over the reserved tarragon.

Excerpt from the book Posh Toast. Published by: Quadrille. $19.99, Hardcover

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