Sour Cream Tarragon Chicken Salad Food

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.

TARRAGON CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
• Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

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.

BEST CHICKEN SALAD

Steps:

• Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
• Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
• Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
• In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
• Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

TARRAGON CHICKEN WITH SOUR CREAM

Steps:

• Heat butter in large fry pan over medium high heat.
• Brown chicken pieces on all sides and remove from pan and keep warm.
• Add onion and garlic to pan and cook until tender.
• Stir in tomato paste and flour.
• Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
• Return chicken to pan.
• Add salt, pepper and tarragon.
• Cover and simmer gently 45 minutes.
• Remove chicken to warm platter.
• Gradually add sour cream to sauce and heat gently.
• Pour sauce over chicken and sprinkle with Parmesan.
• Serve with rice.

SOUR CREAM-TARRAGON CHICKEN SALAD

Steps:

• Mix together sour cream and mayonnaise.
• Stir in chicken, celery, tarragon, salt and pepper to taste.
• Refrigerate at least 2 hours for tastes to combine.

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.

ORANGE TARRAGON CHICKEN W/SOUR CREAM SAUCE

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.

TARRAGON CHICKEN TRIEST

Steps:

• Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
• Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
• Prior to serving garnish with the green onions. This is really good served with brown or wild rice.

ZINGY CHICKEN SALAD WITH SOUR CREAM

Steps:

• Mix together sour cream, mayonnaise, mustard and horseradish.
• Stir in chicken, celery, onion, tarragon, salt and pepper.
• Allow at least a few hours "meld" time in the refrigerator. It improves the flavor dramatically. * I've counted the minimum meld time as cook time *.
• Serve on greens or use for sandwiches. This zingy salad stands up particularly well to strong flavored breads, like dark pumpernickel.