TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
TARRAGON CHICKEN WITH SOUR CREAM
Another one from The Philadelphia Orchestra Cook Book. This would probably work well with boneless chicken breasts also.
Provided by CulinaryQueen
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large fry pan over medium high heat.
- Brown chicken pieces on all sides and remove from pan and keep warm.
- Add onion and garlic to pan and cook until tender.
- Stir in tomato paste and flour.
- Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
- Return chicken to pan.
- Add salt, pepper and tarragon.
- Cover and simmer gently 45 minutes.
- Remove chicken to warm platter.
- Gradually add sour cream to sauce and heat gently.
- Pour sauce over chicken and sprinkle with Parmesan.
- Serve with rice.
Nutrition Facts : Calories 428.7, Fat 33.5, SaturatedFat 20.1, Cholesterol 78.3, Sodium 1752.8, Carbohydrate 22.5, Fiber 1.5, Sugar 5.9, Protein 11.4
SOUR CREAM & MUSHROOM CHICKEN
I took inspiration for this from a cookbook called "5 Ingredients or less slow cook recipes" I changed up a few things and made this my own.
Provided by Pepper Monkey
Categories One Dish Meal
Time 55m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 F
- Pour soup, sour cream and water into a bowl and mix well.
- Add italian seasonings and salt and pepper to taste. Remember that the sour cream is already salty so you shouldn't need much salt at all.
- Spray casserole dish with non stick spray.
- Place Chicken in Casserole dish.
- Cover chicken with the sauce you created.
- Sprinkle sliced tomatoes, mushrooms, and green onions on top.
- Cook for 30-45 minutes until the chicken is done.
- The sauce may seperate a little around the edges, but you can stir it up and it will be just fine.
- Serve over noodles or rice.
Nutrition Facts : Calories 483.2, Fat 34.5, SaturatedFat 14.1, Cholesterol 132.7, Sodium 864, Carbohydrate 9, Sugar 4.2, Protein 33.5
MUSHROOM TARRAGON CHICKEN
Make and share this Mushroom Tarragon Chicken recipe from Food.com.
Provided by tamibic
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dredge chicken in flour mixture and brown on all sides in butter.
- Remove and set aside.
- Add onions, garlic and mushrooms to pan and cook until limp.
- Stir in sugar, tarragon and wine.
- Return chicken; cover and simmer for 25 minutes.
- Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
- heat until sauce thickens.
- Sprinkle with green onion.
LEMON PEPPER-TARRAGON CHICKEN WITH SOUR CREAM, MUSHROOM AND WINE
This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband's boss!
Provided by Chef Menel
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
- In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
- Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
- To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
Nutrition Facts : Calories 602.8, Fat 11.8, SaturatedFat 4.7, Cholesterol 91.1, Sodium 420.6, Carbohydrate 81.8, Fiber 3.2, Sugar 3, Protein 34.4
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