CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
SAUTéED CHICKEN BREASTS WITH TARRAGON
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.
Provided by Kim Severson
Categories dinner, easy, main course
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
- Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
- Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
- Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED TARRAGON CHICKEN BREASTS
WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Place chicken in a lightly spray 8x8 baking dish or casserole.
- In a small sauce pan. melt butter.
- Whisk in remaining ingredients.
- Pour over chicken.
- Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
- Spoon sauce over chicken and serve.
CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE
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
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
DIJON TARRAGON CHICKEN BREASTS
Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE
Make and share this Almond Chicken Breasts With Creamy Tarragon Mustard Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
- In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
- Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
CHICKEN BREASTS IN TARRAGON SAUCE
Make and share this Chicken Breasts in Tarragon Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet.
- Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
- Drain almost all fat from skillet.
- Add shallots and cook until softened.
- Add vermouth to pan, stirring up all bits.
- Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
- Add tarragon, and whisk in butter one bit at a time to thicken.
- Season with salt & pepper to taste. Serve over chicken.
Nutrition Facts : Calories 228.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 83.7, Sodium 213.6, Carbohydrate 0.8, Sugar 0.1, Protein 28
TARRAGON CHICKEN BREASTS WITH BUTTERED LEEKS
Steps:
- Put the leeks in a large skillet with the chicken broth and 2 tablespoons of the butter. Cook them at a gentle boil over medium heat until they are tender and the broth has boiled down far enough that the leeks are no longer completely submerged. This should take about 8 minutes. Sprinkle both sides of the chicken breast with salt and pepper. Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly. Reduce the heat to low. In 10 minutes test the chicken for doneness. It should feel firm when you press on it, and if you cut a slit into the thickest part of a breast, there should be no sign of translucence. If the breast piece are large, it could take as much as 15 minutes, but don't over cook them. When the chicken is done, lift the pieces from the leeks and put them on a warm platter. Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 tablespoons butter and the tarragon. When the butter melts, taste the sauce and add salt and pepper if you think it needs it. Pour the leek sauce over the chicken and serve.
CHICKEN BREASTS AND TARRAGON EN PAPILLOTE (FRANCE)
Make and share this Chicken Breasts and Tarragon En Papillote (France) recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
- Preheat oven to 450 degrees F.
- Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
- Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
- Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
- Season the tomatoes with additional salt & pepper, to taste.
- Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
- Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
- When chicken is done, open the packets & drain the liquid into a small bowl.
- Add the mustard to the liquid, mixing well.
- Serve the chicken in the packet on a plate, & drizzle the sauce over the top.
Nutrition Facts : Calories 270.4, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 300.1, Carbohydrate 3.9, Fiber 1.2, Sugar 2, Protein 25.8
CREAMY TARRAGON CHICKEN BREASTS
With fresh tarragon growing in the garden, this is a perfect dish to feed our family. Add some mashed potatoes and a salad and you have a great mid-week meal!
Provided by Catherine Erwin
Categories Chicken
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Season chicken breasts with salt and pepper; dredge in flour. Set aside the remaining flour.
- 2. In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides. Remove chicken and keep warm.
- 3. Add onion to skillet and saute for 1 minute.
- 4. Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
- 5. Reduce heat. Add reserved flour, making a thick paste. Add tarragon and chicken broth. Return chicken to skillet. Cover and cook until tender, about 20 to 25 minutes.
- 6. Remove chicken breasts to platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.
CHICKEN BREASTS TARRAGON
Here is a dish fit for your most elegant dinner party. The chicken breasts are boned, sauteed, then poached until tender in white wine flavored with tarragon and chervil. The luscious sauce is made from the cooking liquid thickened with cream and egg yolks.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
- To drippings in Dutch oven, add shallot and carrot; sauté, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
- Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
- Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.
- McCall's Cooking School.
Nutrition Facts : Calories 450.1, Fat 29.1, SaturatedFat 11.8, Cholesterol 151.5, Sodium 451.9, Carbohydrate 8.3, Fiber 0.8, Sugar 1.3, Protein 33
CHICKEN BREASTS WITH TARRAGON VINAIGRETTE
Steps:
- In a microwave-safe glass pie plate coat the chicken with 2 teaspoons of the oil, arrange it with the thickest parts toward the edge of the plate, and pour the broth over it. Microwave the chicken, its surface covered with an oiled round of wax paper, at high power (100%) for 4 minutes. Turn the chicken, microwave it, covered with the wax paper, at high power for 3 minutes, and microwave it at medium power (50%) for 3 minutes more, or until it is just springy to the touch. Let the chicken stand for 5 minutes.
- While the chicken is standing, in a small bowl whisk together the mustard, the lemon juice, the tarragon, the scallion, and salt to taste and whisk in 3 tablespoons of the cooking liquid and the remaining 1 tablespoon oil. Transfer the chicken to a shallow dish, spoon the vinaigrette over it, and let the chicken cool. Serve the chicken at room temperature.
CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE
Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.
Provided by E.A.4957
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
- Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
- Melt butter in skillet over medium-high heat.
- Add chicken and saute until brown and cooked through, about 4 minutes on each side.
- Transfer to plate and keep warm.
- Add shallot and remaining tarragon to drippings in skillet.
- Saute over medium-high heat until shallot begins to soften, about 2 mintues.
- Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
- Spoon sauce over chicken and enjoy.
Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9
ORANGE TARRAGON CHICKEN BREASTS
Steps:
- 1. Combine mustard, orange juice, orange zest, 2 tablespoons of the olive oil, tarragon, hone, and 1/2 teaspoon of the kosher salt in a bowl. Mix to combine and set aside. 2. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Season the chicken breasts with pepper and remaining salt, making sure to rub seasoning under skin. 3. Heat a large, heavy skillet over medium high heat for 3 about minutes. Add the remaining olive oil and heat for about 1 minute. 4. Add the chicken breasts to the pan and sear for about 4 minutes on each side. Remove the chicken from pan and place on the lined baking sheet. Place baking sheet in oven and bake 15-20 minutes or until internal temperature in thickest piece reaches 165 degrees. 5. While chicken is baking, carefully pour orange and mustard sauce into the empty skillet and bring to a simmer. Simmer for about 1 minute and remove from heat. When the chicken has finished baking, brush each piece with sauce. Pass remaining sauce to be spooned over chicken as desired.
PINEAPPLE-TARRAGON CHICKEN BREASTS
Tarragon and sweet tang of pineapple complement each other in this delicious chicken recipe. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- prepare grill placing coals to one side, heat until coals are ash white.
- make aluminum foil drip pan, place opposite coals.
- in 1 qt saucepan stir together all sauce ingredients. cook over med heat, stirring occasionally until heated through 3-5 minutes.
- place chicken breasts on grill over drip pan.
- baste with sauce. grill, turning and basting occasionally with sauce, for 25-35 minutes or until fork tender.
- to serve, cook remaining sauce over med heat, stirring occasionally, until heated through.
- serve sauce over chicken.
Nutrition Facts : Calories 343.5, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 286.6, Carbohydrate 24.3, Fiber 0.2, Sugar 24, Protein 30.7
CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE
Steps:
- 1 - Place chicken breasts between wax paper and pound to even 1/2 inch thickness. 2 - Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste. 3 - Melt butter in skillet over medium-high heat. 4 - Add chicken and saute until brown and cooked through, about 4 minutes on each side. 5 - Transfer to plate and keep warm. 6 - Add shallot and remaining tarragon to drippings in skillet. 7 - Saute over medium-high heat until shallot begins to soften, about 2 mintues. 8 - Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes. 9 - Spoon sauce over chicken and enjoy
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Make and share this Chicken Breasts With Mushrooms and Tarragon recipe from Food.com.
Provided by Lorrie in Montreal
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
- Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
- Transfer mushroom mixture to bowl.
- On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
- In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
- Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
- Transfer chicken to warm platter.
- Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
- Pour sauce over chicken.
Nutrition Facts : Calories 221.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 68.4, Sodium 403.6, Carbohydrate 7.2, Fiber 1, Sugar 1.5, Protein 31.2
SPINACH STUFFED CHICKEN BREASTS WITH CHEESE-TARRAGON SAUCE
The come from the cookbook "What's For Dinner?". A delicious meal that also freezes well.
Provided by JillAZ
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make chicken:.
- Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
- Drain spinach and squeeze dry. Finely chop and add to pan.
- Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
- Preheat oven to 375 degrees.
- Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
- Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
- Lift edges over the filling and secure with toothpicks.
- Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
- Pour wine over the chicken and sprinkle with paprika.
- Bake for about 35 minutes or until filling is heated through and chicken is tender.
- To make sauce:.
- In a saucepan, melt butter over medium heat.
- Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
- Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
- Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
- Stir and cook until cheese is melted, about 1 minute.
- Remove toothpicks from chicken breast halves.
- Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
- Pass the remaining sauce at the table.
Nutrition Facts : Calories 261.5, Fat 10.6, SaturatedFat 6, Cholesterol 93, Sodium 480.6, Carbohydrate 5.9, Fiber 1.6, Sugar 1.5, Protein 32.6
CHICKEN BREASTS IN A TARRAGON CREAM SAUCE
Last year I grew my own fresh tarragon for the first time, and this was my favourite way to use it. Where it calls for fresh tarragon, definitely use it. If you use dried tarragon there, you're REALLY cheating yourself.
Provided by Cluich
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken breast halves lightly (and I do mean lightly, as you don't want to overpower the tarragon), and place them in a saucepan large enough to spread them out in one layer. Pour over the wine and chicken broth (add more broth if neceesary to cover the chicken), and then add the dried tarragon and the garlic.
- Bring to a simmer over medium heat and cook for about 10 minutes.
- Using a slotted spoon, transfer the chicken to a plate and cover to keep warm.
- Using a sieve, strain the cooking liquid into a small saucepan. Skim off that fat and boil until reduced by about two thirds or so. Really concentrate that flavour.
- Add the heavy cream and boil to reduce the whole mixture by about half. Again, it's all about concentrating that flavour.
- Slice the chicken into strips about one-inch thick, and then share out the sauce among each serving.
Nutrition Facts : Calories 263.5, Fat 17.9, SaturatedFat 10.6, Cholesterol 95.4, Sodium 296.9, Carbohydrate 3.8, Fiber 0.2, Sugar 0.6, Protein 16.7
SAUTéED CHICKEN BREASTS WITH MUSTARD AND TARRAGON
Quick-and-easy recipe that combines the great tastes of chicken, Dijon mustard and tarragon to your Healthiest Way of Eating, calories :173 per serving.
Provided by RebeccaHarrison
Time 22m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slice onion and press garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
- Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.
- While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
- Add mustard, 1/2 cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium-high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
- While chicken is cooking, chop herbs and add at end with salt and pepper to taste.
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