Chicken With Mustard And Tarragon Cream Sauce Food

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DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

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.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

CREAMY MUSTARD & TARRAGON CHICKEN



Creamy mustard & tarragon chicken image

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

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

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

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

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

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE



Chicken with Mustard and Tarragon Cream Sauce image

Categories     Chicken     Mustard     Braise     Sauté     Low Carb     Quick & Easy     Brandy     Tarragon     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt 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. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping 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 chicken 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.

CHICKEN WITH MUSTARD CREAM SAUCE



Chicken with Mustard Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper

Steps:

  • Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

MUSTARD-TARRAGON CHICKEN SAUTé



Mustard-Tarragon Chicken Sauté image

Categories     Chicken     Mustard     Sauté     Low Carb     Spring     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 skinless boneless chicken breast halves
1 1/2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry vermouth
2 tablespoons whole grain Dijon mustard
1/2 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon

Steps:

  • Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
  • Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

MUSTARD TARRAGON CHICKEN



Mustard Tarragon Chicken image

I usually prepare this chicken in the morning, refrigerate it the rest of the day and then just pop it into the oven right before mealtime.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup butter, melted
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
3/4 cup dry bread crumbs
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Combine the butter, mustard and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumb mixture. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 476mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)



Chicken With Tarragon, Mustard, and Cream (Slow Cooker) image

From The French Slow Cooker. You can cook up to 12 chicken thighs if your slow cooker is large enough.

Provided by Brookelynne26

Categories     Chicken Thigh & Leg

Time 5h

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup chicken broth
2 tablespoons red wine vinegar
3 tablespoons Dijon mustard
salt and pepper
8 bone-in chicken thighs, skin removed
2 garlic cloves, finely chopped
3 tablespoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh tarragon
1/3 cup heavy cream

Steps:

  • Pour the broth and vinegar in a large slow cooker.
  • Stir the mustardtogether with the salt and pepper to taste. Brush the chicken with the mustard. Arrange the chicken pieces in the slow cooker, overlapping them slighty. Sprinkle with the garlic, parsley, and tarragon.
  • Cover and cook on low for 5 hours, or until cooked through.
  • Remove the chicken to a serving plate and cover to keep warm. Strain the juices in the crock pot into a sauceppan and skim off excess fat. Bring to a simmer over high heat. Stir in the creamand return to a simmer. Taste for seasoning. por the sauce over the chicken and garnish with additional fresh tarragon and parsley.

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