CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
CHICKEN TARRAGON
This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
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.
RABBIT WITH TARRAGON SAUCE
Make and share this Rabbit with Tarragon Sauce recipe from Food.com.
Provided by Bergy
Categories Rabbit
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put the flour, tarragon, salt& pepper in a zip lock bag and mix well.
- Add the rabbit piece by piece, shake well to lightly coat each piece.
- Melt butter in a large skillet, add oil.
- Saute the rabbit pieces until golden.
- Remove apprx 1/2 of the butter/oil so your sauce will not have too much grease.
- Add chicken broth.
- Simmer rabbit apprx 60 minutes.
- Cover for half the time uncover the last 30 minutes.
- If you wish you may thicken the sauce with a little flour.
Nutrition Facts : Calories 796.9, Fat 41.7, SaturatedFat 13.4, Cholesterol 268.5, Sodium 451.7, Carbohydrate 8.6, Fiber 0.3, Sugar 0.3, Protein 90.9
SMOTHERED RABBIT /CHICKEN
This is a family favorite,all my kids,grandkids,and great grandkids loves rabbit.(in and out of the pot lol)I've cooked venison, bear,squirrel,turtle,quail,pheasant,and squib. No raccoon,snake,or opossum,I have to draw the line on them. Hope you give this a try even if you use chicken. NOTE: We raise our own...
Provided by Linda Woodham
Categories Wild Game
Time 2h
Number Of Ingredients 14
Steps:
- 1. mix marinade in ziplock bag. wash meat and put in bag,seal bag and rub meat with marinade,lay flat on a cookie sheet refrigerate.turn bag often
- 2. when ready to cook your meat,take meat out of bag and rinse thoroughly.rinse the onion,set aside.
- 3. mix flour,paprika,salt in ziplock bag or bowl dredge chicken in flour mix shaking off extra flour.
- 4. in large skillet,heat butter and oil on med. high until sizzling do not burn. add meat, turn down to med. let cook for 10 min, each side, add more butter and oil if needed,your meat should be golden on both sides.
- 5. if there more than about 2 tablespoons of oil/butter left in pan drain off. now pour your chicken broth over meat add your rinsed onion from your marinade, add bouillon
- 6. let simmer on med.low for and 1 - 1 1/2 hours, all depends on how big your pieces are. DO NOT COVER.
- 7. This makes a gravy out of this world. I serve with mashed potatoes or rice and buttermilk biscuits,and a green veg. or fresh salad
RABBIT WITH TARRAGON AND GARLIC
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Salt and pepper the rabbit generously. Heat the oil in a large frying pan and add the rabbit. When it starts to brown, add the butter, lower the heat and brown on all sides for 10 minutes, shaking the pan often to avoid sticking. With a slotted spoon, remove the rabbit from the pan and reserve.
- Pour all the fat from the pan and pat it dry with a paper towel. Add the tarragon vinegar, stirring to detach any fond stuck to the bottom of the pan, and place over high heat. Boil the vinegar for about 30 seconds, or until it has almost completely evaporated, then add the tomatoes and the bunch of tarragon stems (reserve the leaves for later), and cook slowly for four minutes. Add the cream, salt and pepper; then add the rabbit, cover and simmer gently for 15 minutes.
- Meanwhile, place the cloves of garlic in a small saucepan, add the milk, and bring to a boil. Simmer gently for four minutes and drain.
- Heat the butter in a small frying pan, add the garlic, salt, pepper and sugar. Cook over very low heat 15 minutes, stirring often, to color and caramelize the garlic on all sides without burning.
- Lift the pieces of rabbit out of the sauce with a slotted spoon and place them on a plate. Measure the sauce; if there is more than one-and-two-thirds cups, boil it to reduce to that amount, then strain it into a clean frying pan. Correct seasoning and heat the rabbit in the sauce.
- Place the rabbit on a serving platter, spoon the sauce over it and sprinkle with the freshly chopped tarragon. Place the caramelized cloves of garlic around the rabbit and serve.
Nutrition Facts : @context http, Calories 894, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 50 grams, Fiber 3 grams, Protein 87 grams, SaturatedFat 21 grams, Sodium 1671 milligrams, Sugar 10 grams, TransFat 0 grams
SMOTHERED CHICKEN
A quick-to-cook mushroom sauce deliciously coats rotisserie chicken pieces in a 30-minute main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
- Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
- Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 390, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1/2 g
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