Best Walnut Tarragon Chicken Tenders Recipes

Tarragon-Walnut Chicken Salad image

Provided by TishT

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon wine vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons walnut oil
2 tablespoons fresh tarragon, chopped plus 4 sprigs
1 tablespoon fresh chives, chopped
1 cup walnuts, chopped &,divided
1/2 cup dried apricot, chopped &,divided
4 large lettuce leaves

Steps:

Place chicken in large skillet or dutch oven.
Add enough water to cover chicken.
Bring to a gentle boil over medium high heat.
Reduce heat and simmer 15 minutes or until juices run clear.
Remove chicken from liquid.
Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
Whisk in walnut oil until blended.
Stir in chopped tarragon and chives.
Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
Mix well.
Stir in chicken.
Cover and refrigerate 1-2 hours or until well chilled.
Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
*Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.

Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
2 tablespoons extra virgin olive oil, 2 turns of the pan
Salt and pepper
4 pieces, 8 ounces each, boneless, skinless chicken breast
1/4 cup balsamic vinegar, eyeball it
1/4 cup water, eyeball it
1 tablespoon tomato paste
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
2 tablespoons chopped parsley leaves
Edible flowers (available in produce section with herbs) for garnish

Steps:

Cook rice according to package directions.
Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

Chicken Tenders With Tarragon Honey Mustard image

Provided by Kaarin

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup milk
1 cup peanut oil, for frying
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon

Steps:

Mix the honey, mustard and tarragon ahead to blend flavors. Store in refrigerator overnight or longer.
Cut the chicken into 1/2 x 2 inch strips.
Mix the flour, salt, pepper and garlic powder in a shallow bowl.
Dip chicken in milk then roll in flour to coat well. Shake off excess, then dip in milk and roll in flour again.
Place chicken on waxed paper.
Pour oil into a heavy pan, about 1/4 inch deep. Heat over medium high to 350 degrees.
Fry chicken in batches turning once until golden brown.
Drain on paper towels and serve with dipping sauce.

Nutrition Facts : Calories 836.4, Fat 57.2, SaturatedFat 10.3, Cholesterol 70.1, Sodium 465.5, Carbohydrate 49.9, Fiber 1.5, Sugar 17.8, Protein 31.8