Quick Creamy Chicken With Tarragon Food

TARRAGON CHICKEN

Steps:

• Pan-fry the chicken breasts in a splash of olive oil and a knob of butter until golden. Cover the pan, lower the heat and cook for 8-10 minutes.
• Push the chicken aside and add the shallot and garlic. Cook for 1-2 minutes, until soft. Add the fresh tarragon and the crème fraîche and cook for 1 minute.
• Season, garnish with fresh tarragon sprigs and serve with sautéed new potatoes.

CHICKEN WITH TARRAGON

Steps:

• Pre-heat your oven to 170 degrees and place an oven proof plate in the oven to get warm.
• Place a large heavy bottom pan on your stove and add your olive oil and butter and preheat over medium heat.
• Now we are going to pound the chicken breasts thin.
• Line a counter with a sheet of plastic wrap large enough to place all 4 chicken breast on. Place your chicken breasts on the plastic wrap and cover with a second piece of plastic wrap making sure all of the chicken is covered well. Take a rolling pin (or something similaand begin to pound down your chicken breasts until they are nice and thin and almost double in size.
• Sprinkle 1/2 of your salt and pepper on the side of the chicken breasts facing up.
• Now place your chicken breasts salt and pepper side down in your pan and cook for about 4-5 minutes a side until they are nice and browned.
• While the chicken is cooking, sprinkle the other 1/2 of your salt and pepper on the chicken.
• Flip your chicken breasts over and cook for another 4-5 minutes.
• Once the chicken is done cooking add them to the warm plate in your oven and cover it with aluminum foil.
• In the same pan that you cooked your chicken, over medium heat, add your diced shallots and a pinch of salt and cook until the shallots become translucent (about 4 minutes).
• Now squeeze in the juice from 1 lemon and scrape up the little yummy bits from the pan. Your sauce will take on a light brown color at this point.
• Now add your cream and fresh tarragon and mix well and turn heat to low.
• Add your chicken from the oven back into the pan with the cream and cover.
• Let this sit for about 4 minutes and remove from the heat.
• Plate your chicken by adding it to a plate and spooning sauce over top of the chicken.

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF

Steps:

• For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
• Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
• Remove from heat, let stand 10 minutes, fluff with fork and serve
• For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
• Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
• Add stock and cook at low boil until very tender
• Turn the heat off, add green beans and cover
• Reheat over medium flame when ready to serve
• For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
• Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
• Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
• Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
• To serve, add lemon juice
• Serve chicken alongside the rice and green beans

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.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

Steps:

• Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
• Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
• Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

QUICK CREAMY CHICKEN WITH TARRAGON

Steps:

• Heat the butter and oil in a pan, add the chicken and fry over a medium heat until golden all over. Cover, lower the heat and fry gently until cooked through.
• Push the chicken aside and add the shallot and garlic and cook until soft. Add the tarragon and crème fraîche and bubble for 1 minute. Serve with cooked pasta.

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.

CREAMY TARRAGON CHICKEN BREASTS

Steps:

• 1. Season chicken breasts with salt and pepper; dredge in flour. Set aside the remaining flour.
• 2. In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides. Remove chicken and keep warm.
• 3. Add onion to skillet and saute for 1 minute.
• 4. Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
• 5. Reduce heat. Add reserved flour, making a thick paste. Add tarragon and chicken broth. Return chicken to skillet. Cover and cook until tender, about 20 to 25 minutes.
• 6. Remove chicken breasts to platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.

QUICK AND EASY TARRAGON CHICKEN

Steps:

• In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside. Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly, about 3 minutes. Return chicken to pan; turn in sauces to coat and simmer 7 to 12 minutes until chicken is tender. Remove chicken to a serving platter, spoon sauce over it.

CREAMY TARRAGON CHICKEN

Steps:

• Heat a large cast iron skillet or regular skillet to a medium-high heat. Season chicken breasts with salt and pepper. Add butter and olive oil to the pan. Once the butter has melted and both the oil and butter are hot. Add the chicken. Sear the chicken until golden brown, it should take about 4 minutes and will easily release from the pan when it's ready. Flip over and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside on a plate. Cover with foil.
• Turn the heat down to medium low. Add the garlic. Cook for 30 seconds.
• Add the mustard, 1/2 of the tarragon and the vinegar. It will spit and spatter. Cook for 10-15 seconds and pour in chicken stock, cream, remaining tarragon, a pinch of salt, and honey. Bring to a boil adn reduce to a simmer. Add the chicken back to the pan and simmer uncovered until the chicken is cooked through and the sauce has thickened. (Chicken is done when an instant read thermometer reaches 165 degrees. Season with salt and pepper.
• Serve over mashed potatoes, veggies, or pasta.

CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE

Steps:

• Preheat oven to 375 F. and have a baking sheet ready.
• In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
• Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
• Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
• Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

LEMON TARRAGON GRILLED CHICKEN

Steps:

• Set all the burners on your grill to high heat. Use paper towels to pat the drumsticks and chicken thighs dry. Use a sharp knife to remove any extra fat. Sprinkle with lots of salt and pepper on all sides.
• Turn off one burner and grease the rack above it. Arrange the drumsticks on the rack that is over the turned-off side (you are grilling them over indirect heat). Grill for 20 minutes. Flip each drumstick, then grill for another 20 minutes or until a meat thermometer reaches 165 degrees F. If you would like to char the outside of the drumsticks, turn the burner directly underneath the chicken on to high heat and grill until nicely browned, flipping once.
• Meanwhile, in a large bowl combine lemon juice, tarragon, garlic, salt and pepper. Add the olive oil in a thin stream while whisking constantly to make sure it emulsifies. When the chicken is done add it to the bowl with the sauce and turn to coat. Cover with foil and keep warm.
• Repeat the process for the chicken thighs. High heat, then turn off one burner. Grease the rack above the turned off side and then put the chicken thighs on. Grill for about 15 minutes per side or until they reach 165 degrees F. Turn the burner on to high heat for the last couple minutes to get a nice char.
• Add the thighs to the bowl with the sauce and turn to coat. Serve hot.

CHICKEN BREASTS IN TARRAGON CREAM

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.

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY TARRAGON CHICKEN

Steps:

• Pre-heat oven to 350°F.
• Blend the sour cream, sherry, mustard, tarragon, sugar, salt and pepper.
• Place chicken breasts in 13" x 9" baking dish and top with the creamy mixture.
• Bake for 35-45 minutes or until chicken is golden brown.
• Serve with sauce from the baking dish.

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE

Steps:

• Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
• Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
• Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
• Season to taste with salt and freshly ground black pepper and stir in the tarragon.

CREAMY FRENCH CHICKEN TARRAGON

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.
• Pre-heat your oven to 375F (190C) with a rack in the middle.
• Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
• Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered).
• Step 4 - Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes.
• For serving, sprinkle chicken pieces with fresh tarragon leaves.

TARRAGON CHICKEN

Steps:

• Heat the oil in a large frying pan over a medium-high heat.
• Take the chicken breasts and sprinkle the salt and pepper over both sides.
• Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
• Turn the chicken over and move them to one side of the pan.
• Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
• Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
• Add the chicken stock and dried or fresh tarragon, then pour in the cream.
• Stir together and bring to the boil.
• Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
• Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

Steps:

• Place the potatoes in a large pan of boiling water and cook for 8-10 minutes until tender. Drain and keep them warm in the pan.
• Season the chicken on both sides with black pepper.
• Heat 1 tablespoon of sunflower oil in a large non-stick pan. Gently sauté the chicken with 1 large chopped onion and 2 crushed cloves of garlic for 5 minutes. Turn the chicken once and stir the onions occasionally until the chicken and onions are lightly browned.
• Pour in 350 milliliters of stock. Add 2 sprigs of fresh tarragon or 1 tbsp dried and bring the sauce to a gentle simmer. Cook for 5 more minutes. Turn the chicken and add 175 grams of asparagus and continue to cook for 3 more minutes.
• Stir 3 tablespoons of crème fraîche into the pan with the chicken and stir for a few seconds while heating through.
• Serve this delicious sauce with the cooked baby potatoes.

CHICKEN TARRAGON WITH LEEKS

Steps:

• Spray a large skillet with nonstick spray.
• Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
• Remove the chicken and keep it warm.
• Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
• Mix the remaining ingredients and stir into leeks.
• Bring to a boil, stirring on occasion.
• Boil and stir about 1 minute until thickened slightly.
• Add the chicken and heat through.

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. Add the spring onions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

TARRAGON CHICKEN

Steps:

• Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
• Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
• Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

CHICKEN WITH TARRAGON CREAM

Steps:

• Make tarragon cream. Beat cream cheese until smooth; stir in remaining ingredients. Season to taste.
• Cook chicken, in batches, in heated oiled large frying pan until browned. Remove from pan.
• Return chicken to pan, stir in onion, garlic and bay leaf then wine. Bring to the boil, boil, uncovered, 2 minutes. Add the water, bring to the boil. Reduce heat, simmer, uncovered, until liquid is almost evaporated and chicken is cooked. Cool.
• Serve chicken with tarragon cream.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
• Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
• Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
• Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
• Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
• Adjust the seasoning and serve spooned over the chicken.