Lemon Tarragon Chicken With Pan Sauce Food

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LEMON TARRAGON CHICKEN



Lemon Tarragon Chicken image

This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I used flour instead of cornstarch and added a little bit more wine because I had a little more chicken. You can also use fresh tarragon if you have it. I served this with orzo with chopped sun-dried tomatoes and broccoli. I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in. Very easy side dish.

Provided by ElevationGrace

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lemon (rinsed)
4 fresh garlic cloves
5 -6 sprigs fresh parsley
3 tablespoons diced green onions
2 teaspoons dried tarragon leaves
1/2 cup white wine
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs chicken breast fillets
2 teaspoons extra virgin olive oil

Steps:

  • Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
  • Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
  • Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
  • Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
  • Serve sauce over chicken.

Nutrition Facts : Calories 253.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 405.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.5, Protein 40

WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.8/5)



Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce Recipe - (3.8/5) image

Provided by Foodiewife

Number Of Ingredients 15

1 tablespoon kosher salt
1/2 teaspoon pepper
1 whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
Tarragon-Lemon Pan Sauce
Makes about 3/4 cup
Ingredients
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

Steps:

  • For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

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

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

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.

LEMON TARRAGON CHICKEN WITH PAN SAUCE



Lemon Tarragon Chicken With Pan Sauce image

By Abigail Johnson Dodge, Fine Cooking Issue #38. If tarragon isn't available, substitute another fresh herb, such as parsley or savoury.

Provided by evelynathens

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 1/2-4 lb) roasting chickens, cut into quarters
3 tablespoons unsalted butter, very soft
1/2 teaspoon grated lemon zest
1 large lemon, juice of
2 teaspoons dijon-style mustard
2 teaspoons chopped fresh tarragon leaves
1 1/2 teaspoons coarse salt
fresh ground black pepper
1/2 cup canned low sodium chicken broth

Steps:

  • Heat the oven to 425°F Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
  • In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 teaspoons of the salt and pepper to taste.
  • Loosen the skin from each chicken piece to create a pocket. Be careful not to tear the skin or peel it away completely. Spread an equal amount of the flavored butter under the skin of each piece. Use your fingers to massage the butter around so that it spreads out as evenly as possible under the skin. Pull the skin back in place over the butter.
  • Arrange the chicken in a shallow baking pan that can safely go on the stovetop. (An enamel-coated cast-iron pan such as a Le Creuset or a stainless-steel pan would work well.) Sprinkle with the remaining 1/2 teaspoons salt and more pepper. Bake, basting at first with the remaining lemon juice and then the pan juices, until the chicken is browned and cooked through, 55 to 60 minute.
  • Remove the chicken from the pan and loosely cover it with foil. Pour off the pan juices into a small measuring cup and let them settle until they separate. Spoon off the fat and discard it. Meanwhile, set the baking pan over medium-high heat and add the chicken stock and 1/2 cup water. Bring to a boil, scraping the bottom and sides of the pan to loosen the browned bits. Continue boiling until the sauce is reduced by half. Add the reserved pan juices, taste, and adjust the seasoning. Spoon a little sauce over each piece of chicken before serving.

Nutrition Facts : Calories 637.7, Fat 49.5, SaturatedFat 17.1, Cholesterol 210.1, Sodium 1056.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 44.7

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

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

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE



Pan-Roasted Chicken With Vinegar-Tarragon Sauce image

A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.

Provided by Kerena

Categories     Chicken Breast

Time 45m

Yield 3 pounds, 4 serving(s)

Number Of Ingredients 11

1 teaspoon cornstarch
1 cup chicken broth
1/2 cup cider vinegar
2 teaspoons honey
3 lbs chicken (bone in, trimmed)
salt and pepper
2 teaspoons vegetable oil
1 shallot, minced
4 garlic cloves, crushed and peeled
1 tablespoon unsalted butter
1 tablespoon tarragon, chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
  • Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
  • Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE



Poached chicken with lemon & tarragon sauce image

Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 15

300ml dry white wine
1 small fennel , sliced or 2 sticks celery, sliced
1 large carrot , cut in sticks
2 sprigs each thyme , rosemary and tarragon
2 large bay leaves
about 100g/4oz smoked bacon pieces or rinds
½ tsp whole black peppercorns
1 tbsp bouillon powder or 2 stock cubes
1 whole chicken , about 2kg/4lb 8 oz
1 onion , quartered
2 egg yolks
142ml pot double cream
handful fresh tarragon , chopped
1 tsp cornflour
juice of 1 lemon

Steps:

  • Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
  • Remove any excess fat from the chicken and push it into the liquor.
  • Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
  • Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
  • Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium

CROCK POT LEMON TARRAGON CHICKEN



Crock Pot Lemon Tarragon Chicken image

I really love a good roasted chicken seasoned with tarragon and chicken. So when I had a hanker for just such a dish but didn't want to heat up the oven and only had chicken breasts on hand this is what I came up with. This is so easy and so yummy. The whole family loved it!

Provided by Cuistot

Categories     Chicken Breast

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken breasts
1/4 of a preserved lemon, rind only
2 teaspoons garlic powder
1 tablespoon tarragon
1/4 cup white wine
8 ounces cream cheese
2 (10 1/2 ounce) cans cream of chicken soup
pasta, of choice

Steps:

  • Put chicken in crockpot and add garlic, tarragon and white wine.
  • Mince lemon rind and add to crock pot.
  • Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
  • shred the chicken.
  • microwave the cream cheese until it's soften.
  • add cream cheese to soup mix well add to shredded chicken in crock pot.
  • Cook pasta to desired doneness and toss with sauce.

Nutrition Facts : Calories 305.2, Fat 15.7, SaturatedFat 7.8, Cholesterol 105.6, Sodium 649, Carbohydrate 7.1, Fiber 0.1, Sugar 0.7, Protein 31.4

CAJUN CHICKEN ONE-POT



Cajun chicken one-pot image

Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 tbsp olive oil
400g chicken breasts, chopped into large chunks
3 garlic cloves, finely chopped or grated
2 tbsp Cajun-style seasoning
400g can chopped tomatoes or passata
1 chicken stock cube, crumbled
500g penne or another tube- shaped pasta
150ml double cream
20g parmesan, finely grated, plus extra to serve
½ lemon, juiced
chopped parsley, to serve (optional)

Steps:

  • Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
  • Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
  • Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

PAN-SEARED CHICKEN WITH TARRAGON BUTTER SAUCE



Pan-Seared Chicken with Tarragon Butter Sauce image

Categories     Chicken     Herb     Poultry     Sauté     Quick & Easy     Dinner     Tarragon     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1/4 cup finely chopped shallot (1 large)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
1/3 cup dry white wine
2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)
3/4 teaspoon salt
3/8 teaspoon black pepper
3 tablespoons olive oil
1/4 cup chopped fresh tarragon
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice

Steps:

  • Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
  • Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
  • Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

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