CHICKEN AND ASPARAGUS IN A MUSTARD-TARRAGON SAUCE
Make and share this Chicken and Asparagus in a Mustard-Tarragon Sauce recipe from Food.com.
Provided by KLBoyle
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbs. oil in large skillet over med-high heat.
- Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
- Add 1 tbs. oil to skillet. Add shallots and cook until softened.
- Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
- Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
- In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
- Stir in asparagus and it's liquid and season with salt and pepper to taste.
- Serve over white rice.
Nutrition Facts : Calories 448.3, Fat 25.2, SaturatedFat 7.5, Cholesterol 101.2, Sodium 977.1, Carbohydrate 15.8, Fiber 2.9, Sugar 2.1, Protein 36.5
ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
CREAMY CHICKEN & ASPARAGUS BRAISE
This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
- Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
- Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.
Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium
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