Best Chicken And Asparagus In A Mustard Tarragon Sauce Recipes

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DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Quick and simple recipe, chicken breast in a wonderful mustard-tarragon sauce. Adapted from a cooking websites newsletter.

Provided by lauralie41

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons fresh tarragon, chopped

Steps:

  • In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
  • Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to serve.

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

This is a simple dish to prepare, which is a real plus for all you busy parents with hectic week-night schedules. And I think--or at least I hope--you'll agree that the combination of ingredients form a well-rounded taste sensation with a delectable tarragon cream sauce to serve over your tender chicken breasts. And you can even use the extra sauce to drizzle over a side dish of fresh asparagus or other vegetable dish. Prep time does NOT include the 3 hours of marinating the chicken breasts in the refrigerator (because marinating time can be reduced if you are short on time).

Provided by Northwestgal

Categories     Chicken Breast

Time 45m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

2 tablespoons Dijon mustard
1/2 tablespoon dried tarragon leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup flour
low sodium salt, to taste
pepper, to taste
2 shallots, minced (or 1/4 cup finely chopped red onion)
2 garlic cloves, minced
4 ounces button mushrooms, sliced
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves

Steps:

  • In a small bowl, mix together the 2 tablespooons Dijon mustard and 1/2 tablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts in a covered dish (or in a plastic zip-lock bag) and keep chilled in the refrigerator for at least 3 hours.
  • Heat the olive oil in a skillet over medium heat.
  • Meanwhile, add the flour to a shallow dish; season with salt and pepper, to taste. Dredge the chicken in the seasoned flour. Brown the chicken on both sides in the heated skillet. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about 10 minutes or until chicken is thoroughly cooked and juices run clear. Transfer chicken to a platter, and keep warm.
  • In the same skillet, sauté the minced shallots (or red onion), garlic, and mushroom slices for about 3 or 4 minutes or until onions are soft.
  • Deglaze the pan by adding the wine, cream, mustard and tarragon to the onion/garlic mixture. Stir frequently, scraping the pan to loosen bits of chicken that might remain, and cook for 5 minutes or until the sauce begins to thicken. Return chicken to skillet just long enough (about a minute or so) to coat with the cream sauce.
  • Place chicken breasts on individual plates, and drizzle remaining sauce over the chicken.

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE



Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce image

I was looking for recipes using fresh French tarragon and stumbled upon this chicken dish. Please use only fresh tarragon for this recipe. From karynskitchen.com

Provided by COOKGIRl

Categories     Chicken

Time 22m

Yield 4 chicken breasts

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 tablespoon olive oil (use more or less, depending on your pan)
salt and pepper
1/2 cup chicken stock
1/3 cup half-and-half or 1/3 cup heavy cream
1 tablespoon Dijon mustard
2 -3 teaspoons finely chopped fresh French tarragon
whole french tarragon leaf, for garnish

Steps:

  • If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
  • Finely chop the tarragon leaves.
  • Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
  • Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
  • Remove chicken to a plate and tent with foil to keep warm.
  • Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
  • Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
  • Cook until slightly thickened, about 2 minutes more.
  • Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
  • Garnish with a few tarragon leaves and serve immediately.

Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 2.4, Cholesterol 76.8, Sodium 169.9, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 28.8

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

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

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

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.

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE



Chicken with Mustard and Tarragon Cream Sauce image

Categories     Chicken     Mustard     Braise     Sauté     Low Carb     Quick & Easy     Brandy     Tarragon     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Steps:

  • Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
  • Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
  • Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

CHICKEN TARRAGON PASTA WITH ASPARAGUS



Chicken Tarragon Pasta with Asparagus image

This is good warm or cold. Great with leftover rotisserie chicken

Provided by barbara lentz

Categories     Pasta

Time 35m

Number Of Ingredients 11

8 oz pasta of choice
2 c asparagus trimmed and cut into 2 inch pieces
1 1/2 c cooked chicken chopped
1/2 red onion sliced
4 Tbsp peanut oil
2 Tbsp each lemon juice and fresh tarragon chopped
1 Tbsp dijon mustard
1 Tbsp coarse whole grain mustard
1/2 c crumbled gorgonzola cheese
salt and pepper to taste
fresh parsley for garnish

Steps:

  • 1. Cook the pasta in boiling salted water. Add the asparagus the last 3 minutes of cooking the pasta. Drain
  • 2. Place the pasta in a large bowl. Add the red onion and cooked chicken.
  • 3. Whisk the oil, lemon juice, tarragon, and mustards. Pour over the pasta mixture. Stir in the Gorgonzola cheese.
  • 4. Taste and season with salt and pepper. Garnish with parsley

CHICKEN WITH DIJON-TARRAGON CREAM SAUCE



Chicken with Dijon-Tarragon Cream Sauce image

25-minute main dish! Dijon mustard adds zest to a creamy sauce that coats tender chicken and pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

8 oz uncooked fettuccine
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
3/4 cup sour cream
1/2 cup milk
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
2 tablespoons chopped fresh parsley, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center.
  • In small bowl, mix sour cream, milk and mustard until smooth. Stir in tarragon. Pour into skillet with chicken. Cook about 5 minutes, stirring frequently, until thoroughly heated. Serve chicken mixture over fettuccine; sprinkle with parsley.

Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 155 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE



Chicken with Mustard and Tarragon Cream Sauce image

Make and share this Chicken with Mustard and Tarragon Cream Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Whole Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
3 lbs whole chickens, cut into 8 pieces
3/4 cup chopped shallot
1/4 cup brandy
1 cup low sodium chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Steps:

  • Melt butter with oil in heavy large skillet over high heat.
  • Sprinkle chicken with salt and pepper.
  • Cook, skin side down, until brown, about 5 minutes.
  • Turn over; cook 1 minute.
  • Using tongs, transfer chicken to plate.
  • Add shallots to same skillet; reduce heat to medium-low.
  • Saute until soft, about 3 minutes.
  • Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
  • Whisk in broth.
  • Return chicken to skillet, skin side up.
  • Reduce heat to medium low.
  • Cover, and simmer until shicken is cooked, about 20 minutes.
  • Transfer to platter; reserve skillet.
  • Whisk cream, tarragon and mustard into same skillet.
  • Increase heat to high; boil until sauce is thickened, about 2 minutes.
  • Season with salt and pepper.
  • Pour sauce over chicken.

Nutrition Facts : Calories 711.8, Fat 52.7, SaturatedFat 19.2, Cholesterol 208.8, Sodium 232.1, Carbohydrate 7.7, Fiber 0.2, Sugar 0.2, Protein 40.8

ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

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