Southern Livings Tarragon Cream Chicken Food

SOUTHERN LIVING'S TARRAGON CREAM CHICKEN

Steps:

• Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
• Combine 1/2 teaspoons each of salt and white pepper; sprinkle over both sides of flattened chicken.
• Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side or until done. Remove from skillet, and cover with aluminum foil to keep warm.
• Add lemon juice to the skillet, and cook over for thirty seconds, stirring to loosen particles from the bottom of the skillet.
• Add cream and next five ingredients; bring to a boil. Cook, stirring constantly, 4 minutes or until the sauce is slightly thickened.
• I always place the chicken on a serving plate, and then pour the sauce over the chicken. I then garnish with lemon slices and tarragon sprigs.
• Enjoy!

CREAMY SLOW-COOKER TARRAGON CHICKEN

Steps:

• Season chicken evenly with black pepper and ¾ teaspoon of the salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.
• Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining ½ teaspoon salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.
• Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

TARRAGON CREAM CHICKEN

Steps:

• Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
• Heat oil in a large skillet.
• Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
• Add shallots and garlic. Cook 1 minute.
• Add broth and tarragon. Cook 2 minutes.
• Remove chicken to warm serving platter.
• Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
• Pour sauce over chicken and serve.

TOMATO CREAM CHICKEN

Steps:

• Combine the first group of ingredients through the 1/4 cup chicken stock in a blender and puree until smooth, about 1 minute.
• It should look like thin guacamole.
• Transfer to a large non-stick skillet, stir in the lemon grass (or zest), and cook over low heat, stirring frequently (especially toward the end of the cooking time), until the liquid evaporates and the mixture forms a thick paste, about 10-15 minutes.
• Combine the second set of ingredients (dried basil leaves through 1/2 teaspoon cayenne) in a small bowl.
• Sprinkle the chicken evenly with half of the seasoning mix and rub it in well.
• Heat the oil in a heavy 5-quart stockpot over high heat just until the oil begins to smoke, about 4 minutes.
• Brown the seasoned chicken in batches about 2 to 3 minutes per side.
• Remove the chicken and set aside.
• Add the onions to the pot and cook, stirring frequently, until they reach a brown, sweet, caramelized state, about 5 to 7 minutes.
• Add 1 tablespoon of the seasoning mix and stir constantly for 30 seconds, then add the tomatoes, seasoning paste, and remaining seasoning mix.
• Cook for 5 minutes, then whisk in the heavy cream and stock.
• Return the chicken and the accumulated juices to the pot, bring just to a boil, reduce the heat to low, and simmer, stirring occasionally, until the chicken is done, about 8 minutes.
• Remove the lemon grass before serving.

DIJON-TARRAGON CREAM CHICKEN

Steps:

• In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
• Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to serve.

TARRAGON TOMATO CREAM CHICKEN

Steps:

• Dredge chicken in flour, salt and pepper; brown in butter.
• Place in 2 quart casserole.
• Dredge tomatoes in flour and brown in butter and place 4-5 slices around the chicken.
• Break up remaining tomato slices; sprinkle with tarragon.
• Add 1 tablespoons flour to skillet; stir to blend; slowly add cream, stirring constantly; simmer until thickened.
• Pour sauce over chicken and tomatoes; cover and bake at 350 degrees for 45 minutes.
• Remove cover and continue cooking for 15 more minutes uncovered.