CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
TARRAGON ORANGE CHICKEN
This recipe is adapted from the Land O'Lakes cookbook New Chicken way back when, with a couple of personal twists.
Provided by Judith N.
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter with olive oil in large skillet. Add chicken, tarragon and garlic (I wait to add the garlic until later to prevent burning it) and cook over medium heat until chicken is no longer pink, about 8 to 10 minutes.
- In a small bowl, stir together orange juice concentrate,orange juice, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8 to 10 minutes. Stir in oranges and green onions. Serve with hot cooked pasta or rice.
Nutrition Facts : Calories 294.3, Fat 11.8, SaturatedFat 4.1, Cholesterol 80.7, Sodium 112.9, Carbohydrate 18.4, Fiber 1.4, Sugar 14.2, Protein 28.6
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.
DIJON TARRAGON CHICKEN BREASTS
Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
ORANGE TARRAGON GLAZED CHICKEN BREAST
Not the quickest recipe to prepare with a 2 hour marinating time, but it is very simple. Cooking time includes marinating time. Try not to let the chicken marinate for more than 2 hours; as chicken in citrus breaks down very quickly. Enjoy.
Provided by Rakow
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix First 4 Ingredients and Let Marinate for 2 Hours.
- Saute Onions in Olive oil until transparent.
- Add Tarragon and Saute for about 30 seconds.
- Deglaze Pan with White Grape Juice.
- When Grape Juice is Reduced 50% Add Marmalade, Orange Juice and Salt.
- Cook Until Slightly Thick, removce from Heat.
- Remove Chicken From Marinate, Discard Marinate.
- Place Chicken and Lightly Greased Sheet Pan.
- Pour Glaze Evenly Over Chicken.
- Cook at 400 degrees for 30 Minutes.
- Garnish With Orange Slices.
Nutrition Facts : Calories 1378, Fat 82.2, SaturatedFat 13.5, Cholesterol 92.8, Sodium 1294.4, Carbohydrate 130.6, Fiber 1.8, Sugar 120.1, Protein 34.6
TARRAGON-ORANGE CHICKEN
Based on a recipe from BH&G's Wok Cuisine cookbook. As originally written, this recipe seemed a little bland so I increased the tarragon from a 1/4 to 1 teaspoon and added a tablespoon of tarragon vinegar. Nutrition information per serving before the addition of 1 tablespoon vinegar: 382 calories, 30 g protein, 47 g carbohydrate, 9 g fat (2 g saturated), 91 mg cholesterol, 299 mg sodium, 809 mg potassium.
Provided by mersaydees
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken or turkey and pat dry. Slice chicken or turkey into thin bit-size pieces. Set aside.
- In small bowl, stir together sauce ingredients: water, orange juice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside.
- Place wok or large skillet over medium-high heat and add cooking oil. Add more oil as needed during cooking. Add asparagus; stir-fry fresh asparagus for 4 to 5 minutes or thawed asparagus about 3 minutes or till asparagus is crisp-tender. Remove from wok and set aside. Add carrots and stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry for 1 to 2 minutes more or until carrots are crisp-tender. Remove vegetables from the wok.
- Add chicken or turkey to the hot wok. Stir-fry for 2 to 3 minutes or till cooked through. Push chicken from the center of the wok. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together, coating with sauce. Cook stir another minute to heat through.
- Serve immediately over hot cooked noodles.
SAUTéED CHICKEN BREASTS WITH TARRAGON
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.
Provided by Kim Severson
Categories dinner, easy, main course
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
- Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
- Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
- Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams
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.
ORANGE TARRAGON CHICKEN W/SOUR CREAM SAUCE
I hope you enjoy this dish, which has been adapted from a friend's recipe. I serve this with rice and green vegetables. This can also be made with boneless chicken breasts, but for some reason it seems to be more flavorful using the bone-in chicken.
Provided by Mareesme
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 dg.
- Brown chicken in butter and oil then place in baking dish.
- To pan drippings, saute onion until limp and stir in orange concentrate, chicken broth, tarragon, dry mustand and tabasco sauce.
- Heat and stir until sauce comes to a boil, then pour over chicken in baking pan.
- Cover and bake at 325 dg. for 1 to 1-1/2 hours until done, turning twice in sauce. If using boneless chicken breasts, cooking time may need to be decreased.
- When chicken is done, place pieces on oven- proof serving platter and keep warm Add cornstarch or flour to chicken sauce and stir constantly to thicken.
- When mixture comes to a boil and is thickened, remove from heat.
- Cool slightly, then mix in sour cream. Taste, then add salt and pepper to taste. If desired, you may add more tarragon, dry mustard and/or tabasco.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 550, Fat 32.7, SaturatedFat 12.5, Cholesterol 119.4, Sodium 329.4, Carbohydrate 28.9, Fiber 1.1, Sugar 21.9, Protein 34.8
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