Pan Roasted Chicken Breast With Vinegar Mustard And Tarragon Food

ROASTED MUSTARD TARRAGON CHICKEN

Steps:

• Preheat oven to 425°F with rack in middle.
• Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
• Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
• Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
• Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

SAUTéED CHICKEN BREASTS WITH TARRAGON

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.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Steps:

• In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
• Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
• Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
• Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

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.

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE

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.

PAN-ROASTED CHICKEN BREAST

Steps:

• Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
• Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
• Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
• Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

PAN-ROASTED CHICKEN

Steps:

• Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
• Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
• Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
• Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE

Steps:

• If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
• Finely chop the tarragon leaves.
• Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
• Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
• Remove chicken to a plate and tent with foil to keep warm.
• Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
• Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
• Cook until slightly thickened, about 2 minutes more.
• Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
• Garnish with a few tarragon leaves and serve immediately.

CREAMY MUSTARD & TARRAGON CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

PAN-ROASTED CHICKEN BREAST WITH VINEGAR, MUSTARD, AND TARRAGON

Steps:

• Preheat oven to 325 degrees.
• Season the chicken breasts with salt and pepper.
• Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts. Lower the heat to medium and cook the breasts 6-7 minutes, then turn them turn them ( they should have an even golden brown color) and continue cooking for about five more minutes; reduce the heat if the chicken seems to be browning too quickly, rotate the skillet as necessary to avoid any dark or burned spots. When the chicken is cooked, remove it to a platter and move to the oven to keep warm (don't cover).
• Pour the excess grease from the pan, and deglaze with the chicken stock and vinegar, whisking to scrape up the brown bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 a cup; whisk in butter, mustard, and tarragon. The sauce should have a slightly creamy consistency; if it is too acidic, whisk in a little more butter or stock.
• Remove it from the heat, spoon over the warm chicken beasts, and sprinkle with chives.