Buttery Tarragon Chicken Recipes

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Steps:

• Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
• Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
• Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
• Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
• Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

Steps:

• In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-in. logs; freeze until firm. Flatten chicken to 1/8-in. thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast. Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown. Transfer to a greased 8-in. square baking pan. Bake, uncovered, at 350° for 20 minutes or until chicken juices run clear. , Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160°, about 1 minute. Discard toothpicks from chicken; serve with sauce.

Steps:

• Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
• Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
• Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

Steps:

• Place a large nonstick skillet over medium-high heat until hot.
• Coat both sides of chicken with butter-flavored cooking spray.
• Cook chicken 5 minutes on each side or until done.
• Combine spread and next 3 ingredients in a small bowl.
• Place chicken on a serving platter; top evenly with spread mixture.
• Serve immediately over pasta.