Chicken With Tarragon Cream Sauce Food

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF

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 BREASTS IN TARRAGON CREAM

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.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat oven to 400°F
• Rinse chicken thoroughly inside and out.
• Pat dry.
• Sprinkle chicken inside with salt and pepper.
• Place tarragon sprigs in cavity.
• Rub butter all over outside of chicken.
• Place chicken in roasting pan.
• Sprinkle with salt and pepper.
• Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour.
• Transfer chicken to platter; cover with foil while making sauce.
• Transfer pan juices to medium saucepan.
• Freeze until fat rises to top, about 10 minutes.
• Spoon off fat; discard.
• Add vermouth to pan juices in saucepan.
• Boil until slightly reduced, about 3 minutes.
• Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
• Season sauce with salt and pepper.
• Serve with chicken.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
• Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
• Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
• Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
• Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
• Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
• Adjust the seasoning and serve spooned over the chicken.

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.

CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE

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.

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE

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 TARRAGON CREAM SAUCE

Steps:

• Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
• Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.

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.

CREAMY MUSTARD & TARRAGON CHICKEN

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.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

Steps:

• Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
• Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
• Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.