CHICKEN SOUS VIDE VALLEE D'AUGE
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
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
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
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
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
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
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
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
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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