Best Dijon Tarragon Chicken Recipes

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DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Steps:

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS



Dijon-Tarragon Chicken, Mashed Potatoes with Brie or Camembert and Rainbow Chard with Bacon and Leeks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

4 medium or 3 large russet potatoes
4 large cloves of garlic
Salt
1/4 cup milk or chicken stock
8 ounces ripe Brie or Camembert
White pepper or finely ground black pepper, to taste
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons EVOO
2 tablespoons butter
1 large or 2 medium shallots
2 cloves garlic
1 cup white wine
1 cup chicken stock or bone broth
About 1/3 cup creme fraiche or 1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 lemon
About 1/4 cup stemmed fresh tarragon
About 1 tablespoon olive oil
1 large bundle rainbow chard
6 slices meaty bacon
1 leek, trimmed
Salt and pepper
A little freshly grated nutmeg, to taste
1/2 lemon

Steps:

  • For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
  • For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
  • Peel and chop shallot and chop or grate garlic.
  • Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
  • For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
  • Serve chicken alongside mashed potatoes and greens with bacon.

DIJON AND TARRAGON GRILLED CHICKEN



Dijon and Tarragon Grilled Chicken image

Categories     Chicken     Mustard     Summer     Grill/Barbecue     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1/3 cup chopped fresh tarragon
1/4 cup Dijon mustard
1/4 cup dry white wine
1 tablespoon olive oil
1 tablespoon honey
2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces

Steps:

  • Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
  • Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

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

DIJON TARRAGON CHICKEN BREASTS



Dijon Tarragon Chicken Breasts image

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

Two 14-ounce cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper

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.

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.

WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE



Waldorf Chicken Salad With Tarragon Dijon Vinaigrette image

This is a lighter version of Waldorf salad made with a tarragon-Dijon vinaigrette. The addition of chicken pieces makes it suitable for lunch or a light dinner served with rolls.

Provided by Irmgard

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
3 tablespoons fresh tarragon leaves, chopped
3 cups cooked chicken, cut into bite-size chunks
1/2 small granny smith apple, very thinly sliced into wedges
1 celery, finely diced
1/4 cup red onion, diced
1/4 cup pecan halves, toasted and chopped
lettuce leaf (optional)

Steps:

  • To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
  • While whisking, drizzle in the oil.
  • Stir in the tarragon.
  • To make the salad, toss the chicken with the apple, celery and onion in a bowl.
  • Add 1/4 cup of the dressing or enough to coat.
  • Add the pecans, taste and add more dressing if you wish.
  • Serve on a bed of lettuce (I use romaine.).

Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1

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

GRILLED CHICKEN WITH DIJON MUSTARD AND TARRAGON



Grilled Chicken With Dijon Mustard and Tarragon image

This is a recipe that I had adapted to suit our needs. Easy and delicious....can't go wrong on a hot summer day!!!

Provided by Abby Girl

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts
1/2 cup Dijon mustard
2 tablespoons white wine
2 tablespoons olive oil
1 green onion, finely chopped
3 garlic, minced
1 teaspoon tarragon, dried
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a medium bow, whisk together the ingredients and marinate for 1 hour up to 4 hours.
  • Grill for 20 25 minutes or until chicken is cooked.

Nutrition Facts : Calories 405.8, Fat 21.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 752.1, Carbohydrate 17.3, Fiber 2.1, Sugar 0.9, Protein 34.6

DIJON TARRAGON CREAM CHICKEN



DIJON TARRAGON CREAM CHICKEN image

Categories     Chicken

Number Of Ingredients 11

2 Tbsp. butter
Olive oil
2 garlic cloves
1/2 onion
1/2 cup white wine
Flour
3-4 chicken breast halves
Salt and pepper
1 cup heavy cream
2 Tbsp. dijon mustard
2 tsp. tarragon

Steps:

  • 1. Saute onion and garlic in oil and butter. 2. Salt and pepper chicken and dredge in flour. Cook chicken and set aside; keeping warm. 3. Stir in cream and wine in same skillet. 4. Stir in mustard and tarragon until thickened. 5. Return chicken to skillet and heat through.

TARRAGON-DIJON CRISPY OVEN CHICKEN THIGHS



Tarragon-Dijon Crispy Oven Chicken Thighs image

Made this for My Sunday dinner. A very easy, tasty chicken. Flavorful with a crispy skin. Great served with rice or potatoes.

Provided by Lisa G. Sweet Pantry Gal

Categories     Chicken

Time 1h30m

Number Of Ingredients 7

1/4 c olive oil
1/4 c dijon mustard
3 Tbsp lime juice
2 clove garlic minced
1 tsp dried tarragon
1/2 tsp pepper
6-8 chicken thighs

Steps:

  • 1. Place first 6 ingredients in a heavy ziplock bag, add chicken and seal. Refrigerate for 30mins turning a few times. Remove chicken from marninade and discard marinade.
  • 2. Pat dry chicken. Place in hot oiled skillet skin side down and cook til browned and crisp 5-7min. Turn off flame, flip chicken and place pan in a 350 degree oven till chicken is done, about 1 hour. Serve with lime slices (optional)

CHICKEN WITH DIJON-TARRAGON PAN SAUCE



CHICKEN WITH DIJON-TARRAGON PAN SAUCE image

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/4 cup fat-free half-and-half
2 tablespoons country-style Dijon mustard
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons copped fresh tarragon

Steps:

  • 1. Sprinkle chicken evenly with salt and pepper. Combine wine, half-and-half, and mustard in a small bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 6 minutes on each side or until done. Remove from pan; keep warm. 3. Add garlic to pan; cook 30 seconds or until tender. Stir in wine mixture. Cook 1 minutes or until sauce thickens. Stir in tarragon. 4. Place 1 chicken breast half on each of 4 plates. Spoon sauce evenly over chicken.

DIJON TARRAGON CHICKEN



DIJON TARRAGON CHICKEN image

Categories     Chicken     Broil

Yield 2 people

Number Of Ingredients 7

1 lb organic chicken breasts
tarragon
1 chunky dijon mustard
2 cloves of garlic
olive oil
lemon
salt and pepper to taste

Steps:

  • Dice garlic and mix in a bowl with a bit of tarragon, a good glug of olive oil and the lemon juice. Pat dry the chicken breasts and salt and pepper both sides. Score the chicken and rub in the mixture. Let stand for fifteen minutes in the refridgerator. Broil for ten minutes and serve.

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