Sautéed Chicken Breasts With Tarragon Food

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BAKED TARRAGON CHICKEN BREASTS



Baked Tarragon Chicken Breasts image

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

4 -6 chicken breast halves
2 tablespoons butter
2 tablespoons Dijon mustard
3 tablespoons white wine, dry
1 teaspoon lemon juice
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
1/2 teaspoon salt (optional)
pepper, to taste

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.

CHICKEN BREASTS IN TARRAGON SAUCE



Chicken Breasts in Tarragon Sauce image

Make and share this Chicken Breasts in Tarragon Sauce recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
salt & pepper
2 tablespoons olive oil
1 shallot, chopped
1/2 cup dry vermouth
3/4 cup chicken broth
1 1/2 teaspoons chopped tarragon leaves
3 tablespoons butter, cut in small pieces

Steps:

  • Heat oil in a large skillet.
  • Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
  • Drain almost all fat from skillet.
  • Add shallots and cook until softened.
  • Add vermouth to pan, stirring up all bits.
  • Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
  • Add tarragon, and whisk in butter one bit at a time to thicken.
  • Season with salt & pepper to taste. Serve over chicken.

Nutrition Facts : Calories 228.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 83.7, Sodium 213.6, Carbohydrate 0.8, Sugar 0.1, Protein 28

CHICKEN BREASTS IN TARRAGON CREAM



Chicken Breasts in Tarragon Cream image

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

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice

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.

CHICKEN BREASTS TARRAGON



Chicken Breasts Tarragon image

Here is a dish fit for your most elegant dinner party. The chicken breasts are boned, sauteed, then poached until tender in white wine flavored with tarragon and chervil. The luscious sauce is made from the cooking liquid thickened with cream and egg yolks.

Provided by Olha7397

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

4 whole boneless chicken breasts (about 1 lb. each)
2 tablespoons salad oil or 2 tablespoons olive oil
2 tablespoons butter or 2 tablespoons margarine
6 shallots, chopped
2 pared carrots, sliced into 1/4-inch rounds
1/4 cup cognac or 1/4 cup brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon
1 1/2 tablespoons chopped fresh chervil
1 teaspoon salt
1/8 teaspoon pepper
1 cup light cream
1 egg yolk
1 tablespoon flour
1/4 lb mushroom, washed, thinly sliced
2 tablespoons butter or 2 tablespoons margarine
fresh tarragon sprig

Steps:

  • Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
  • To drippings in Dutch oven, add shallot and carrot; sauté, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
  • Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
  • Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.
  • McCall's Cooking School.

Nutrition Facts : Calories 450.1, Fat 29.1, SaturatedFat 11.8, Cholesterol 151.5, Sodium 451.9, Carbohydrate 8.3, Fiber 0.8, Sugar 1.3, Protein 33

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

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

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

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

CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER



Chicken Breasts with Tarragon-Shallot Butter image

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

3 tablespoons olive oil
4 boneless skinless chicken breasts, about 8 ounces each
Kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon (see Cook's Note)
3/4 teaspoon freshly squeezed lemon juice
1/2 shallot, minced
Lemon wedges, for serving

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.

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.

SKILLET TARRAGON CHICKEN



Skillet Tarragon Chicken image

This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
salt, to taste
pepper, to taste
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon onion, finely chopped
1/4 cup dry white wine
1/2 teaspoon dried tarragon
3/4 cup chicken broth
1/4 cup heavy cream

Steps:

  • Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
  • Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
  • Saute onion in same skillet until it begins to become clear.
  • Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
  • Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
  • Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
  • Place chicken on a warm platter.
  • Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
  • Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

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