Creamy Tarragon Chicken Potato Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
• Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
• Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
• Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
• Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

Steps:

• In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
• Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Steps:

• Preheat oven to 400°F.
• Butter a shallow 8 or 9-inch baking dish.
• Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
• Drain and set aside.
• Heat oil and butter in a medium frying pan.
• Add onion and cook for 5 minutes.
• Add chicken and fry over a high heat until nicely browned.
• Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
• Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
• Cover with remaining potatoes.
• Pour remaining cream over top of potatoes and sprinkle with gruyere.
• Bake for 20-25 minutes or until top of casserole is golden.

Steps:

• Mix half the oil and flour in a saucepan (off the heat), then blend in the soya milk (it must be well blended before heating). Bring the sauce slowly to the boil, whisking constantly, then simmer for 1 min. Remove from the heat, cover with greaseproof paper and set aside.
• Heat oven to 200C/fan 180C/gas 6. Heat remaining oil in a frying pan, add the chicken, then fry for 2-3 mins or until brown (it won't be cooked through). Transfer to an ovenproof gratin dish. Add the onions to the pan and fry for 2-3 mins. Spoon over the chicken, then top with the tomatoes and asparagus. Set aside while you prepare the sauce.
• Put the sugar and vinegar into the pan. Stir over medium heat until the sugar is a dark caramel colour, then add the stock. Bring to the boil and simmer for 1 min. Whisk into the milky sauce until blended, season, then add the tarragon. Spoon sauce over the chicken and veg, sprinkle with crumbs and cheese, then bake for 20 mins or until cooked through.

Steps:

• Heat oil in a pan and brown the chicken.
• Remove chicken and set aside.
• Heat the 30g butter in the pan and add the leek and garlic.
• Cook and stir until the leek is soft.
• Add flour and stir until bubbling.
• Gradually stir in the wine, stock, mustard, lemon juice, sour cream and tarragon.
• Return chicken to the pan and simmer, covered, for 30 minutes.
• Transfer mixture to a 8 cup ovenproof dish.
• Coarsely grate the potatoes and rinse under cold water until water is clear.
• Boil a pot of water and add potatoes.
• Boil for 5 minutes then drain and rinse under cold water.
• Drain again of all excess water.
• Spread the potato over the top of the chicken mixture.
• Brush with the melted butter.
• Bake uncovered in a 350 degree F (180degree C) oven for 30-45 minutes.
• You want the potato to be nice and brown.
• This dish can be frozen for 2 months.
• To freeze cover the UNBAKED dish with plastic wrap and foil.
• Thaw before baking.