Creamy Tarragon Chicken With Asparagus Food

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.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Line a sheet tray with foil.
• Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
• Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
• Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

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.

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.

CREAMY TARRAGON CHICKEN

Steps:

• In a small bowl, mix together the 2 tablespooons Dijon mustard and 1/2 tablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts in a covered dish (or in a plastic zip-lock bag) and keep chilled in the refrigerator for at least 3 hours.
• Heat the olive oil in a skillet over medium heat.
• Meanwhile, add the flour to a shallow dish; season with salt and pepper, to taste. Dredge the chicken in the seasoned flour. Brown the chicken on both sides in the heated skillet. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about 10 minutes or until chicken is thoroughly cooked and juices run clear. Transfer chicken to a platter, and keep warm.
• In the same skillet, sauté the minced shallots (or red onion), garlic, and mushroom slices for about 3 or 4 minutes or until onions are soft.
• Deglaze the pan by adding the wine, cream, mustard and tarragon to the onion/garlic mixture. Stir frequently, scraping the pan to loosen bits of chicken that might remain, and cook for 5 minutes or until the sauce begins to thicken. Return chicken to skillet just long enough (about a minute or so) to coat with the cream sauce.
• Place chicken breasts on individual plates, and drizzle remaining sauce over the chicken.

CHICKEN AND ASPARAGUS IN A MUSTARD-TARRAGON SAUCE

Steps:

• Heat 1 tbs. oil in large skillet over med-high heat.
• Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
• Add 1 tbs. oil to skillet. Add shallots and cook until softened.
• Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
• Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
• In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
• Stir in asparagus and it's liquid and season with salt and pepper to taste.
• Serve over white rice.

CREAMY ASPARAGUS TARRAGON SOUP

Steps:

• 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
• 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
• 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
• 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

SOUTHERN LIVING'S TARRAGON CREAM CHICKEN

Steps:

• Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
• Combine 1/2 teaspoons each of salt and white pepper; sprinkle over both sides of flattened chicken.
• Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side or until done. Remove from skillet, and cover with aluminum foil to keep warm.
• Add lemon juice to the skillet, and cook over for thirty seconds, stirring to loosen particles from the bottom of the skillet.
• Add cream and next five ingredients; bring to a boil. Cook, stirring constantly, 4 minutes or until the sauce is slightly thickened.
• I always place the chicken on a serving plate, and then pour the sauce over the chicken. I then garnish with lemon slices and tarragon sprigs.
• Enjoy!

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.

CREAMY CHICKEN TARRAGON WITH EGG NOODLES

Steps:

• Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
• Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
• Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
• Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
• Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
• Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.

ROASTED TARRAGON ASPARAGUS

Steps:

• Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.

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 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.

CHICKEN AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
• In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
• Pour sauce over pasta and asparagus, and toss to coat.