Chicken Triest Food

TARRAGON CHICKEN TRIEST

Tarragon Chicken Triest image

Posting this for ZWT II - France. This is a recipe passed from my late DM to me, and from me to my DD's, and I'll put $$$ on it they will pass it to their children, as it is a much loved dish.

Provided by Chabear01

Categories Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 boneless chicken breasts (I use thighs)
1/2 lb mushroom, stems removed and sliced
1 tablespoon butter (not margarine)
1 tablespoon beau monde spice
1 tablespoon tarragon
1/2 cup sherry wine or 1/2 cup dry white wine
1 pint sour cream
1/4 cup green onion, chopped

Steps:

Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
Prior to serving garnish with the green onions. This is really good served with brown or wild rice.

Nutrition Facts : Calories 663.3, Fat 40.7, SaturatedFat 20.7, Cholesterol 151, Sodium 184.7, Carbohydrate 11.9, Fiber 0.8, Sugar 2.4, Protein 36.1

CHICKEN TRIEST

Chicken Triest image

From "Jambalaya" Junior League of New Orleans cookbook! Remember to use a dry white wine, such as chardonnay. I don't care for tarragon, so I use herbs de provence. I also have used lite sour cream with good results!

Provided by Gohogsgirl

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves
1/2 teaspoon sea salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup green onion, chopped
1/2 lb mushroom, sliced
1 cup white wine
1/2 teaspoon dried tarragon
1 cup sour cream

Steps:

Wash and pat dry chicken breasts. Trim off any fat, pound lightly (for a more even piece of chicken).
Combine 1/4 tsp pepper, salt, and the thyme and season chicken on both sides.
Heat skillet on medium high, add butter and olive oil.
Add chicken breasts and brown for 3 minutes on each side.
Remove chicken to a platter, and add mushrooms and green onions to skillet.
Saute mushrooms and onions, then add the wine, tarragon and remaining salt and pepper.
Stir to combine, and then add chicken breasts back to the pan. Simmer for 20 minutes.
Remove chicken to serving platter, and stir in sour cream.
Heat sauce through then pour all over chicken breast. Looks pretty garnished with some fresh chopped parsley!

Nutrition Facts : Calories 330.1, Fat 18, SaturatedFat 8.5, Cholesterol 95.5, Sodium 296.8, Carbohydrate 4.7, Fiber 0.7, Sugar 1.3, Protein 29.9

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