RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF
Rach was inspired to make this simple, French-inspired dinner of chicken, green beans + rice by her dear friend Jacques Pépin.
Provided by Rachael Ray
Number Of Ingredients 33
Steps:
- For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
- Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
- Remove from heat, let stand 10 minutes, fluff with fork and serve
- For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
- Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
- Add stock and cook at low boil until very tender
- Turn the heat off, add green beans and cover
- Reheat over medium flame when ready to serve
- For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
- Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
- Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
- Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
- To serve, add lemon juice
- Serve chicken alongside the rice and green beans
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
TARRAGON AND WALNUT PESTO
Provided by Alex Guarnaschelli
Time 10m
Yield 3/4 cup pesto
Number Of Ingredients 7
Steps:
- Add to a mortar and pestle, the parsley, tarragon, and walnuts. Add the bread crumbs and grind to a paste. Season with salt and pepper and slowly drizzle the olive oil in while stirring. Serve with good crusty bread.
CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUT
Make and share this Chicken in Tarragon Cream Sauce, White and Wild Rice With Walnut recipe from Food.com.
Provided by SaucyCook
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions.
- Preheat extra-virgin olive oil in 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 with edible flowers and tarragon.
Nutrition Facts : Calories 415.1, Fat 20.6, SaturatedFat 8.5, Cholesterol 172.3, Sodium 190.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 53.2
CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
CREAMY MUSTARD & TARRAGON CHICKEN
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium
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
CREAMY TARRAGON CHICKEN WITH MUSHROOMS AND CHEVRE
I made this for especially for my husband- just a little something to tease his tastebuds on a romantic night. It's so easy to make too- just cook it up in the pan, no bother at all.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
- Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
- Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
- Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
- Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
- I served this along side wild rice, but you can do as you like.
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From eatingwell.com
4.8/5 (8)Total Time 35 minsAuthor Eatingwell Test KitchenCalories 196 per serving
- Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
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4.9/5 (38)Total Time 30 minsCategory DinnerCalories 264 per serving
- Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
- Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
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