Chicken Tenders With Tarragon Garlic Sauce 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:

• Preheat oven to 500°F. Combine oil, garlic and tarragon in small bowl. Coat chicken pieces with oil mixture. Arrange chicken on baking sheet. Season with salt and pepper. Bake chicken 10 minutes. Reduce heat to 375°F. Bake until chicken is just cooked through, about 30 minutes longer.

Steps:

• Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.

Steps:

• In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
• Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
• Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
• Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
• Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Steps:

• In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
• Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
• Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
• Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

Steps:

• Butterfly tenders to make them about 1/4 inch thick and dredge in peppered flour. Heat 1 1/2 Tbl oil in large skillet until hot but not smoking and saute' tenders until browned and cooked through on both sides, about 5-6 minutes total. Transfer to platter, cover and keep warm. Add remaining oil to skillet and add garlic over medium heat for about 30 seconds. CAREFULLY add broth and deglaze. Boil to reduce by about 1/4 to 1/3, about 5 minutes. Add lemon juice and tarragon and stir. Return chicken to skillet with any platter juices and heat for abut 1 minute. Remove chicken to a warm platter and pour the tarragon garlic sauce over to serve.