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Rhys Elton

FlavourMaker #2 : Rhys Elton


Smoking the chicken is key to this dish, providing a great depth of flavour. The addition of KNORR Concentrated Liquid Stock enhances the smokey chicken flavour and rounds off the sauce perfectly. 


10 serves 



  • 150g Butter, chopped
  • 5 Eschallots, finely chopped
  • 400g Button mushrooms, thinly sliced
  • 1.25L Cream
  • 50g KNORR Concentrated Liquid Stock
  • 1 Bunch tarragon leaves, chopped
  • Micro herbs, to serve




Smoked chicken breast

  1. Pre-light the woodchips in the smoker and set smoker to high. 
  2. Brush the chicken with KNORR Concentrated Liquid Stock.
  3. Place it in hot smoker, leave for 20-30 minutes until chicken is cooked.
  4. Cool, then slice thinly.


  1. Cook eschallots and mushrooms in the butter until starting to colour.
  2. Add cream, bring to the boil, then reduce and add KNORR Concentrated Liquid Stock and sliced chicken. Cook until slightly thickened, then stir through tarragon.

To serve

Add pasta to the sauce, tossing to coat, then serve garnished with micro herbs.

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