Chicken Tarragon For Chicken Sandwich Filling Food

TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Fill a medium pot with water and bring to a boil over high heat.
• Add chicken, cover and return to a boil.
• Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
• Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
• In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
• Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
• Arrange 6 slices of bread on a work surface.
• Divide the chicken salad equally among the bread slices.
• Top each with a lettuce leaf, slice of tomato and second slice of bread.
• Cut sandwiches in half and serve.

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
• Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
• Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
• Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
• Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

DIJON-TARRAGON CREAM CHICKEN

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

SKILLET TARRAGON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
• Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
• Saute onion in same skillet until it begins to become clear.
• Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
• Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
• Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
• Place chicken on a warm platter.
• Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
• Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

CHICKEN WITH TARRAGON SAUCE

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.

FRENCH CHICKEN TARRAGON

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

TARRAGON CHICKEN

Steps:

• Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
• Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
• Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

CHICKEN TARRAGON - FOR CHICKEN SANDWICH FILLING

Steps:

• Boil the chicken breasts with bay leaves, tarragon and onion.
• Once the breasts are cooked, remove them from heat and allow them to cool.
• Cut them into 1/2 inch cubes.
• Make the dressing by mixing everything listed under"dressing" together.
• Then add the chicken cubes to the dressing.
• Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
• Use this filling to make sandwiches as required.
• Enjoy!

CHICKEN TARRAGON

Steps:

• .Sprinkle chicken with salt and pepper.
• Dredge in flour, reserving any remaining flour.
• Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
• Transfer chicken to a heated platter.
• Add shallots to skillet and saute briefly.
• Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
• Add reserved flour, stirring to make a thick paste.
• Sprinkle with tarragon. Stir in chicken broth.
• Return chicken to skillet, cover and cook until tender, about 25 minutes.
• Transfer chicken to a heated platter and keep hot.
• Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.

TARRAGON CHICKEN SALAD TEA SANDWICHES

Steps:

• In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

CHICKEN TARRAGON

Steps:

• Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.;

GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE

Steps:

• Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
• Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
• Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
• Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
• Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

LEMON-TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
• Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
• Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING

Steps:

• In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
• If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!

DELICIOUS INDIAN SPICY CHICKEN SANDWICH FILLING

Steps:

• Mix the first two ingredients together in a bowl.
• Heat oil in a non-stick pan.
• Add the crushed chilli-garlic mixture to it.
• Stir-fry briefly for 5-7 seconds.
• Add spring onion and chicken.
• Stir-fry on high heat for 3 minutes.
• Add bell pepper, chestnuts, chicken stock powder and ketchup.
• Stir-fry until the chicken is cooked well on either side.
• Transfer filling onto a plate.
• Allow to cool.
• Divide the filling into 2 parts.
• Place each portion of filling between 2 slices of bread.
• Then, toast the prepared sandwich in your sandwich toaster.
• Serve hot.
• Enjoy with a tall glass of OJ!