Sautéed Chicken And Radishes With Mustard And Tarragon Food

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE

Steps:

• Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
• Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
• Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

SAUTEED TARRAGON RADISHES

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.

CREAMY MUSTARD AND TARRAGON CHICKEN

Steps:

• Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
• Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
• Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
• Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

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.

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.

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.

SAUTéED CHICKEN BREASTS WITH MUSTARD AND TARRAGON

Steps:

• Slice onion and press garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
• Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.
• While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
• Add mustard, 1/2 cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium-high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
• While chicken is cooking, chop herbs and add at end with salt and pepper to taste.

MUSTARD-TARRAGON CHICKEN SAUTé

Steps:

• Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
• Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
• Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

SAUTéED CHICKEN AND RADISHES WITH MUSTARD AND TARRAGON

Steps:

• Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
• Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
• Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.

CHICKEN WITH TOMATOES AND TARRAGON

Steps:

• Place washed chicken in a baking dish.
• In a large bowl, combine the rest of the ingredients.
• Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
• Preheat oven to 350 degrees F.
• Pour off marinade into a skillet and cook it down to about half of its volume.
• Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.