Best Tarragon Almond Chicken Recipes

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ALMOND TARRAGON CHICKEN SALAD



Almond Tarragon Chicken Salad image

I used to get this salad at the deli in Publix supermarket, it was around six dollars a pound. It is so easy to prepare at home. Tastes great on crescent rolls or just about any bread of choice, toasted or plain.

Provided by yamma

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast, cooked chopped and cooled
1/2 cup mayonnaise (if salad is too dry you can add more)
1 teaspoon dried tarragon
1/2 cup sliced almonds

Steps:

  • Combine all ingredients.
  • Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.

ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE



Almond Chicken Breasts With Creamy Tarragon Mustard Sauce image

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

1 lb boneless skinless chicken breast
3 tablespoons all-purpose flour
1 egg white
3 tablespoons water
1/3 cup finely chopped almonds
1/2 cup seasoned bread crumbs
2 teaspoons vegetable oil
1/4 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
1 teaspoon dried tarragon

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.

TARRAGON & ALMOND CHICKEN



Tarragon & almond chicken image

Tarragon is a perfect partner to chicken, and this dish will taste fabulous served outside on a summery day, with crusty bread to mop up the melted butter...

Provided by Geraldene Holt

Categories     Lunch, Main course

Time 50m

Number Of Ingredients 7

4 skinless boneless chicken breasts
50g slightly salted butter , softened
1 tsp finely chopped fresh tarragon , plus extra for scattering
1 tsp finely chopped fresh parsley
½ tsp finely snipped fresh chives
25g ground almond
4 large thin slices of prosciutto

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
  • Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
  • Wrap the prosciutto well around each breast, overlapping the ends (you shouldn't need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
  • Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.

Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.05 milligram of sodium

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