CREAMY MUSTARD & TARRAGON CHICKEN
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium
WARMED TARRAGON MUSTARD SAUCE
This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Sauces
Time 6m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine all ingredients except pepper.
- Heat/whisk over low heat until heated through.
- Spoon warmed, over fish or steak.
- Sprinkle with pepper and additional tarragon.
- DELICIOUS!
Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1
TARRAGON MUSTARD
After one taste of this sharp, spicy homemade mustard, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds.
Provided by FLKeysJen
Categories Sauces
Time 45m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 12
Steps:
- Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
- Transfer to a bowl and stir in the tarragon.
- Store in a tightly-covered container in the refrigerator for up to one week.
LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE
Make and share this Pork Tenderloin with Tarragon-Mustard Sauce recipe from Food.com.
Provided by TishT
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- In small bowl, stir together creme fraiche, mustard and tarragon.
- Sprinkle pork tenderloins with salt and pepper.
- Heat large skillet over medium hig heat until hot.
- Add oil; heat until hot.
- Cook pork 4-6 minutes or until browned, turning once.
- Place pork in shallow roasting pan.
- Place same skillet over high heat.
- Add wine; bring to a boil, scraping up browned bits from bottom of skillet.
- Pour wine mixture around pork in roasting pan.
- Brush pork with 2 Tbs of the mustard mixture.
- Bake 15-25 minutes or until internal tem reaches 145 Deg.
- Place on serving platter, cover loosely with foil Place roasting pan over low heat.
- Whisk remaining mustard mixture into pan juices.
- Slice tenderloin into medallions; pour sauce over pork.
Nutrition Facts : Calories 332.4, Fat 13.9, SaturatedFat 5, Cholesterol 148.8, Sodium 328.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 44
TARRAGON & MUSTARD MAYONNAISE
You only need one egg yolk for the foundation of this Bérnaise-like, homemade condiment with Dijon and herbs
Provided by Barney Desmazery
Categories Condiment, Dinner
Time 5m
Number Of Ingredients 5
Steps:
- Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.
Nutrition Facts : Calories 144 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat
TARRAGON MUSTARD SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 5
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.
MUSTARD TARRAGON BUTTER
Categories Condiment/Spread Food Processor Dairy Herb Mustard No-Cook Quick & Easy Low/No Sugar Winter Tarragon Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Blend all ingredients with salt and pepper to taste in a food processor until smooth. Chill butter, covered, until just firm but still malleable, about 30 minutes. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Chill, wrapped in wax paper and then foil, until firm, about 1 hour.
TARRAGON-MUSTARD SEED RUB
Make and share this Tarragon-Mustard Seed Rub recipe from Food.com.
Provided by Abby Girl
Categories Tuna
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Grind all ingredients in a spice grinder until no whole peppercorns remain.
Nutrition Facts : Calories 442.6, Fat 22.4, SaturatedFat 1.8, Sodium 20856.9, Carbohydrate 45.2, Fiber 13.1, Sugar 4.6, Protein 26.6
ROASTED MUSTARD TARRAGON CHICKEN
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Mustard Roast Dinner Tarragon Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
- Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
- Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
- Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.
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CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE - FOOD & WINE
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5/5 (100)Total Time 30 minsServings 4
- In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
- Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.
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