Brandied Tarragon Cream Chicken Chicken A La Vallee Dauge Camembert Rice With Warm Endive And Apples Food

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CHICKEN SOUS VIDE VALLEE D'AUGE



Chicken Sous Vide Vallee d'Auge image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 chicken breasts
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 apples, cored, peeled and sliced
2 shallots, finely chopped
4 ounces seasonal mushrooms
1/4 cup Calvados liquor
1 cup apple cider
1/2 cup heavy cream

Steps:

  • Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.
  • Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.
  • Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.

TARRAGON-CREAM CHICKEN



Tarragon-Cream Chicken image

Flexibility is the secret to this recipe. If you don't have the wine, you can use chicken broth. Can't find prosciutto? You can substitute bacon or omit entirely. Quick and simple.

Provided by Bev I Am

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons olive oil
8 ounces white mushrooms, halved if large
3 ounces prosciutto, sliced (optional) or 3 ounces cooked bacon, crumbled well drained (optional)
1 cup dry white wine or 1 cup low sodium chicken broth
1 cup heavy cream
2 teaspoons minced fresh tarragon
1 teaspoon apple cider vinegar
minced fresh chives, to garnish
toasted bread

Steps:

  • Season chicken with salt and black pepper.
  • Dust each breast with flour, shaking off any excess.
  • Saute chicken in olive oil in a saute pan coated with cooking spray.
  • Cook until lightly browned on both sides, 5-7 minutes.
  • Remove chicken, set aside, and keep warm.
  • Saute mushrooms and prosciutto (or bacon) in the pan until browned.
  • Add wine (or broth) and heavy cream.
  • Return chicken to pan, reduce heat and simmer until sause thickenslightly, about 8 minutes.
  • Stir in tarragon and vinegar; cook 1 minute.
  • Garnish with chives.
  • Serve chicken over slices of toasted bread.
  • Serves 4.

Nutrition Facts : Calories 519.9, Fat 32.2, SaturatedFat 15.4, Cholesterol 157, Sodium 166.3, Carbohydrate 17.4, Fiber 1.1, Sugar 1.8, Protein 29.9

CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE



Crusted Baked Chicken With Tarragon Cream Sauce image

This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pieces. A great dish for company and a hit with everyone in our house.

Provided by Kaarin

Categories     Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 18

3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg
1/4 teaspoon dry mustard
1/2 teaspoon garlic salt
1 cup breadcrumbs, fresh
1/2 teaspoon dried tarragon
1/4 teaspoon italian seasoning
2 tablespoons butter, melted
1 cup chicken broth or 1 cup white wine
1 teaspoon dried parsley
3/4 teaspoon dried tarragon
1 teaspoon lemon juice
1 cup heavy cream
salt and pepper
1 tablespoon cornstarch, mixed with water into a paste

Steps:

  • Pound chicken to an even thickness.
  • In bowl #1 mix the flour, salt and pepper.
  • In bowl #2 whisk the egg with mustard and garlic salt.
  • In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
  • Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
  • Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
  • Remove chicken to a warm platter and cover to keep warm.
  • Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
  • Pour sauce over chicken and serve with mashed potatoes or rice.

Nutrition Facts : Calories 703.8, Fat 42.8, SaturatedFat 24.6, Cholesterol 268, Sodium 1091.6, Carbohydrate 39.8, Fiber 2.1, Sugar 2.8, Protein 38.8

CHICKEN BREAST WITH TARRAGON CREAM SAUCE



Chicken Breast With Tarragon Cream Sauce image

Make and share this Chicken Breast With Tarragon Cream Sauce recipe from Food.com.

Provided by Chellsy302

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
2 tablespoons snipped chives
salt
pepper

Steps:

  • Season chicken with salt and pepper. In a skillet, melt butter with oil over medium heat.
  • Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes or until chicken is cooked through. Put chicken aside; keep warm.
  • Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
  • Season to taste with salt and pepper.
  • Pour sauce over chicken and sprinkle with chives.

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE



Chicken with Mustard and Tarragon Cream Sauce image

Make and share this Chicken with Mustard and Tarragon Cream Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Whole Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
3 lbs whole chickens, cut into 8 pieces
3/4 cup chopped shallot
1/4 cup brandy
1 cup low sodium chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Steps:

  • Melt butter with oil in heavy large skillet over high heat.
  • Sprinkle chicken with salt and pepper.
  • Cook, skin side down, until brown, about 5 minutes.
  • Turn over; cook 1 minute.
  • Using tongs, transfer chicken to plate.
  • Add shallots to same skillet; reduce heat to medium-low.
  • Saute until soft, about 3 minutes.
  • Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
  • Whisk in broth.
  • Return chicken to skillet, skin side up.
  • Reduce heat to medium low.
  • Cover, and simmer until shicken is cooked, about 20 minutes.
  • Transfer to platter; reserve skillet.
  • Whisk cream, tarragon and mustard into same skillet.
  • Increase heat to high; boil until sauce is thickened, about 2 minutes.
  • Season with salt and pepper.
  • Pour sauce over chicken.

Nutrition Facts : Calories 711.8, Fat 52.7, SaturatedFat 19.2, Cholesterol 208.8, Sodium 232.1, Carbohydrate 7.7, Fiber 0.2, Sugar 0.2, Protein 40.8

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