SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA
This is a simple and delicious recipe for 4 from Cooks Illustrated. The sauce is to die for. Check out other sauces for this dish in my recipes. Each one makes a wonderfully different dish.
Provided by KathyP53
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
- Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
- Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
- Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
- Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.
Nutrition Facts : Calories 238.8, Fat 11.5, SaturatedFat 3.2, Cholesterol 76.1, Sodium 109, Carbohydrate 4.3, Fiber 0.5, Sugar 1, Protein 28.6
GRILLED LEEKS WITH TARRAGON VINAIGRETTE
Steps:
- In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
- Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
- Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
- Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.
SALMON WITH TARRAGON-LEEK SAUCE
Steps:
- Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
- Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
- Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Steps:
- Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15 1/2 × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.
CHICKEN THIGHS WITH LEEK AND TARRAGON PAN SAUCE
Tasty chicken that is juicy and crispy.
Provided by barbara lentz
Categories Chicken
Time 40m
Number Of Ingredients 9
Steps:
- 1. Place a cast iron skillet in oven and set the temp to 450 degrees. Salt and pepper the chicken thighs. and when the oven is up to temp place the chicken in the hot skillet skin side down. Reduce the heat to 400 degrees and roast for 20 minutes turning half way through.
- 2. Remove the skillet from the oven be careful because the handle will be very hot. Keep a oven mitt on the handle. Remove the chicken and set aside.
- 3. Add oil to the skillet. Add the leek and garlic and saute for about 5 minutes. Add the flour and stir until well incorporated. Add the vermouth and scrape up the bits and let most evaporate. Add the chicken broth
- 4. Bring to a simmer and then add the butter, tarragon and mustard. Taste and season to taste with salt and pepper. Place the chicken back in the skillet and let cook 5 more minutes.
- 5. Serve chicken with pan sauce
More about "vermouth leek and tarragon pan sauce food"
BEST CREAMY CHICKEN IN TARRAGON SAUCE - LOST IN FOOD
COOKING CHICKEN JUST RIGHT WITH CHRIS KIMBALL : NPR
ウェブ 2008年5月26日 With the chicken and a digital thermometer in hand, Kimball walks Renee Montagne through preparing one of the recipes, for pan-roasted chicken …
From npr.org
From npr.org
TARRAGON CHICKEN WITH A VERMOUTH SAUCE
ウェブ Tarragon Chicken With A Vermouth Sauce. Chicken and tarragon – a match made in heaven! This tarragon chicken dish with a Vermouth sauce is a real crowd-pleaser. I …
From light-food-full-of-flavour.com
From light-food-full-of-flavour.com
VERMOUTH, LEEK, AND TARRAGON PAN SAUCE RECIPE | EAT YOUR BOOKS
ウェブ Vermouth, leek, and tarragon pan sauce from The Best Skillet Recipes: What's the Best Way to Make Lasagna With Rich, Meaty Flavor, Chunks of Tomato, and Gooey …
From eatyourbooks.com
From eatyourbooks.com
INGREDIENTS FOR A FABULOUS LIFE | RECIPE | VERMOUTH SAUCE ...
ウェブ Apr 26, 2021 - Leek, Vermouth and Tarragon pan sauce is a fast and easy way to add tons of flavor to a plain piece of meat! Laced with tarragon, it's great on everything!
From pinterest.com
From pinterest.com
CHICKEN THIGHS WITH LEEK AND TARRAGON PAN SAUCE FOOD
ウェブ Add the leek and garlic and saute for about 5 minutes. Add the flour and stir until well incorporated. Add the vermouth and scrape up the bits and let most evaporate. Add …
From homeandrecipe.com
From homeandrecipe.com
CHICKEN AND LEEKS RECIPE (IN CREAMY TARRAGON SAUCE ...
ウェブ 2019年8月17日 Garlic Plain flour Chicken stock Milk Wholegrain mustard Creme fraiche Fresh tarragon TIP: Leeks are a delicious vegetable full of wonderful flavour, but they …
From properfoodie.com
From properfoodie.com
VERMOUTH, LEEK AND TARRAGON PAN SAUCE RECIPE
ウェブ 1 medium leek, white part only 1 teaspoon all-purpose flour 3/4 cup low sodium chicken broth 1/2 cup dry vermouth or 1/2 cup white wine 1 teaspoon whole grain mustard 2 …
From recipenode.com
From recipenode.com
SAUTEED CHICKEN CUTLETS WITH VERMOUTH LEEK AND TARRAGON ...
ウェブ Sauteed Chicken Cutlets With Vermouth Leek And Tarragon Pan Sa Food THE BEST CHICKEN CUTLETS When we set out to create the best cutlets, we sought perfectly …
From topnaturalrecipes.com
From topnaturalrecipes.com
VERMOUTH, LEEK, AND TARRAGON PAN SAUCE
ウェブ 1 leek, white and light green parts only, halved lengthwise, sliced 1⁄4 inch thick, and washed thoroughly 1 teaspoon all-purpose flour 3⁄4 cup low-sodium chicken broth 1⁄2 …
From nononsense.recipes
From nononsense.recipes
VERMOUTH, LEEK AND TARRAGON PAN SAUCE RECIPE
ウェブ Get full Vermouth, Leek and Tarragon Pan Sauce Recipe ingredients, how-to directions, calories and nutrition review. Rate this Vermouth, Leek and Tarragon Pan Sauce …
From recipeofhealth.com
From recipeofhealth.com
VERMOUTH, LEEK AND TARRAGON PAN SAUCE RECIPE - FOOD.COM
SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON ...
ウェブ Sauteed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce 0 comments Appears in Cook's Illustrated September/October 2007 Main Courses Chicken …
From americastestkitchen.com
From americastestkitchen.com
VERMOUTH, LEEK, AND TARRAGON PAN SAUCE RECIPE | EAT YOUR BOOKS
ウェブ Vermouth, leek, and tarragon pan sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's …
From eatyourbooks.com
From eatyourbooks.com
VERMOUTH, LEEK, AND TARRAGON PAN SAUCE RECIPE | EAT YOUR BOOKS
ウェブ Vermouth, leek, and tarragon pan sauce from The Best Chicken Recipes by Cook's Illustrated Magazine
From eatyourbooks.com
From eatyourbooks.com
VERMOUTH, LEEK, AND TARRAGON PAN SAUCE RECIPE | EAT YOUR BOOKS
ウェブ Save this Vermouth, leek, and tarragon pan sauce recipe and more from The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a …
From eatyourbooks.com
From eatyourbooks.com
VERMOUTH, LEEK AND TARRAGON PAN SAUCE RECIPE - FOOD.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love