CREAMY TARRAGON CHICKEN AND EGG NOODLES
This is a rich, creamy chicken pasta dish that can be made on the stovetop or in the pressure cooker. The noodles cook right in the sauce, which not only flavors the noodles, but also helps to thicken the sauce at the same time. Tarragon and sherry pair so nicely together and this dish is no exception. If you're looking for a warm, comforting pasta, this might be your dish.
Provided by Meredith
Categories Entrées
Time 38m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large 12-inch skillet. Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the pan and set aside.
- Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. Stir in the dry egg noodles.
- Simmer uncovered for 10 minutes. Return the browned chicken to the pan, add the peas and cook for 2 to 3 more minutes, until the noodles are cooked. Remove the pan from the heat and stir in the Swiss cheese and tarragon. Let it sit for a few minutes. The sauce will thicken a little and it will cool to an edible temperature. Serve with a butter lettuce salad.
Nutrition Facts : Calories 552 kcal, Carbohydrate 35 g, Protein 39 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 160 mg, Sodium 414 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, 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, watching the scallions don't burn. If they look like they're beginning to, 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.
SKILLET TARRAGON CHICKEN WITH NOODLES
Provided by Anne | Craving Something Healthy
Time 30m
Number Of Ingredients 13
Steps:
- Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
- Heat the oil and butter in a large sauté pan over medium high heat.
- Saute the chicken breasts until golden on each side (about 2 minutes per side)
- Remove the chicken from the pan, and place on a plate, and set aside.
- Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
- Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
- Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
- Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
- Remove the pan from the heat.
- Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
- Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
- Serve immediately.
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
TARRAGON CHICKEN AND EGG NOODLES
What an easy stove-top meal this is--not to mention filling and flavorful. Recipe: Simple Weeknight Favorites (Taste of Home) Photo: Taste.com.au 08-11-15
Provided by Ellen Bales
Categories Pasta
Time 25m
Number Of Ingredients 9
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to plate and tent loosely with aluminum foil.
- 2. Add shallots to the empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes.
- 3. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
- 4. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 2 minutes. Season with salt and pepper to taste, and serve.
CREAMY CHICKEN TARRAGON WITH EGG NOODLES
You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.
Provided by 2Bleu
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
- Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
- Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
- Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
- Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
- Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.
Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5
TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
TARRAGON CHICKEN AND NOODLES
A flavorful way to strech a small amount of chicken to feed a family.
Provided by Kristi Luce
Categories Chicken
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
- 2. Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
- 3. Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
- 4. While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
- 5. Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
- 6. When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
- 7. At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.
- 8. Enjoy!
CHICKEN NOODLE SOUP WITH FRESH TARRAGON
Make and share this Chicken Noodle Soup With Fresh Tarragon recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Place the stock, salt, and pepper in a large stockpot; bring to a simmer.
- Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
Nutrition Facts : Calories 491.6, Fat 13.4, SaturatedFat 3.6, Cholesterol 93.2, Sodium 1494.4, Carbohydrate 45.8, Fiber 1.3, Sugar 8.2, Protein 43.5
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES
Make and share this Mustard-Tarragon Roast Chicken With Egg Noodles recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat.
- Place the chicken in a roasting pan and roast until cooked through, about 45 minutes.
- During the last 15 minutes of roasting, cook the noodles according to the package directions.
- Drain and return to the pot. Add the parsley and the remaining oil and toss to coat.
- Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat.
- Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes.
- Divide the noodles among the plates and spoon the sauce over the top.
Nutrition Facts : Calories 1037.1, Fat 54.9, SaturatedFat 13.4, Cholesterol 252.9, Sodium 543.9, Carbohydrate 66.6, Fiber 4.2, Sugar 3, Protein 59
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TARRAGON CHICKEN - EATINGWELL
From eatingwell.com
4.8/5 (8)Total Time 35 minsAuthor Eatingwell Test KitchenCalories 196 per serving
- Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
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