BAKED TARRAGON CHICKEN BREASTS
WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Place chicken in a lightly spray 8x8 baking dish or casserole.
- In a small sauce pan. melt butter.
- Whisk in remaining ingredients.
- Pour over chicken.
- Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
- Spoon sauce over chicken and serve.
TARRAGON-CRUSTED CHICKEN
Fresh lemon and tarragon are a perfect match for these tender chicken breasts, creating a dish that's easy to prepare and even easier to love. Lily Julow of Lawrenceville, Georgia shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 200 calories, Fat 5g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
DIJON-TARRAGON CREAM CHICKEN
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
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
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE
This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pieces. A great dish for company and a hit with everyone in our house.
Provided by Kaarin
Categories Chicken Breast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 703.8, Fat 42.8, SaturatedFat 24.6, Cholesterol 268, Sodium 1091.6, Carbohydrate 39.8, Fiber 2.1, Sugar 2.8, Protein 38.8
CHICKEN WITH TARRAGON CREAM SAUCE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
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 BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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
I love tarragon and found this on epicurious.com so I'm saving it here. This sounds like a great chicken.
Provided by lazyme
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 848.4, Fat 69, SaturatedFat 27.3, Cholesterol 290.3, Sodium 259.9, Carbohydrate 3.1, Fiber 0.3, Sugar 0.1, Protein 52
POACHED CHICKEN WITH TARRAGON CREAM SAUCE
This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!
Provided by SaffronMeSilly
Categories Chicken
Time 25m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
- Select a pan that will just hold the breasts when they are placed close together.
- Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
- Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
- Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
- Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
- Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
- Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
- Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
- Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
- Once liquid has thickened, add cream, and continue whisking until desired thickness.
- Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.
CHICKEN WITH TARRAGON CREAM SAUCE
Categories Chicken Dairy Herb Poultry Roast Kid-Friendly Summer Bon Appétit Small Plates
Yield Makes 4 Servings
Number Of Ingredients 7
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.
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
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