Lemon Tarragon Pasta Salad With Chicken Recipes

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TARRAGON CHICKEN WITH LEMON

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Tarragon Chicken with Lemon image

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

LEMON TARRAGON CHICKEN SALAD

This is my favorite chicken salad. It is quick to prepare and although it contains mayonnaise it has a light, refreshing flavor. I am always asked for the recipe when I serve it. Enjoy!

Provided by MamaJ

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Lemon Tarragon Chicken Salad image

Steps:

  • Bring a large pan of water to boil.
  • Add breasts, reduce heat to med/low, cover and simmer until chicken is just cooked through (about 12 minutes).
  • Cool.
  • Mix celery, mayonnaise, onion, tarragon (start with 1 T. and increase as taste dictates), lemon juice, and zest.
  • Cut chicken into 1/2 inch cubes and add to mayonnaise mixture.
  • Season with salt and pepper.

Nutrition Facts : Calories 283.1, Fat 11.7, SaturatedFat 1.9, Cholesterol 89.9, Sodium 317.4, Carbohydrate 9.9, Fiber 0.6, Sugar 2.9, Protein 33.5

1 1/4 lbs boneless skinless chicken breasts
3/4 cup finely chopped celery
1/2 cup mayonnaise
1/4 cup chopped red onion
1 -2 tablespoon minced fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

TARRAGON AND LEMON CHICKEN WITH PASTA

From a tin of soup - I love tarragon chicken - my kids don't. This way we both enjoy our mid week supper. I seldom have wine - so use water or milk. And I like to use fresh tarragon - simply because I have it, not because I'm snobbish about such things! Serve with vegetables.

Provided by Sherrie-pie

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9



Tarragon and Lemon Chicken With Pasta image

Steps:

  • Cook pasta as pack instructions. Drain.
  • Stir-fry onions until soft. Add chicken and stir-fry for 10 minutes.
  • Stir in remaining ingredients. Simmer for 10 minutes.
  • Stir in pasta and serve.

Nutrition Facts : Calories 319.4, Fat 11.6, SaturatedFat 2.2, Cholesterol 5.9, Sodium 553.1, Carbohydrate 40, Fiber 2.3, Sugar 4.2, Protein 7.5

150 g pasta, shapes
30 ml vegetable oil
2 onions, sliced
4 chicken fillets, sliced
10 ml Dijon mustard
15 ml lemon juice
150 ml white wine
5 ml dried tarragon
295 g condensed cream of chicken soup

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