CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
- Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
- Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
- Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
- Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
SKILLET TARRAGON CHICKEN
This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- Saute onion in same skillet until it begins to become clear.
- Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- Place chicken on a warm platter.
- Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
EASY TARRAGON CHICKEN
I started playing with this recipe awhile ago. It's gone through a few significant changes from the starting point. We serve this with wild rice on the side. My husband loves it...hope you do too!
Provided by TishT
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375F.
- Place the chicken flat-touching but not going over each other-in a 13 X 9 baking dish.
- Put the onion slices over the chicken breasts.
- Cut the Cream Cheese into chunks and put over the onions.
- Mix seasonings with cream soup and milk and pour over the chicken.
- Put dish in 375F oven for 40 minutes.
- Sprinkle chicken dish with almonds, if desired.
- Put dish back in oven and bake 10 minutes more or until chicken is done.
Nutrition Facts : Calories 228.2, Fat 7.9, SaturatedFat 3.2, Cholesterol 86.7, Sodium 779.2, Carbohydrate 8.3, Fiber 0.8, Sugar 1.8, Protein 29.6
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- Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
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