Chicken Breasts In Tarragon Sauce Food

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CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

BAKED TARRAGON CHICKEN BREASTS



Baked Tarragon Chicken Breasts image

WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 chicken breast halves
2 tablespoons butter
2 tablespoons Dijon mustard
3 tablespoons white wine, dry
1 teaspoon lemon juice
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
1/2 teaspoon salt (optional)
pepper, to taste

Steps:

  • Preheat oven to 350°.
  • Place chicken in a lightly spray 8x8 baking dish or casserole.
  • In a small sauce pan. melt butter.
  • Whisk in remaining ingredients.
  • Pour over chicken.
  • Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
  • Spoon sauce over chicken and serve.

DIJON TARRAGON CHICKEN BREASTS



Dijon Tarragon Chicken Breasts image

Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Two 14-ounce cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper

Steps:

  • Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

TARRAGON CHICKEN



Tarragon Chicken image

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

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

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.

CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER



Chicken Breasts with Tarragon-Shallot Butter image

Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 boneless skinless chicken breasts, about 8 ounces each
Kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon (see Cook's Note)
3/4 teaspoon freshly squeezed lemon juice
1/2 shallot, minced
Lemon wedges, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
  • Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
  • Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

CREAMY MUSTARD & TARRAGON CHICKEN



Creamy mustard & tarragon chicken image

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

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

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

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

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.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Steps:

  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN BREAST WITH TARRAGON CREAM SAUCE



Chicken Breast With Tarragon Cream Sauce image

Make and share this Chicken Breast With Tarragon Cream Sauce recipe from Food.com.

Provided by Chellsy302

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
2 tablespoons snipped chives
salt
pepper

Steps:

  • Season chicken with salt and pepper. In a skillet, melt butter with oil over medium heat.
  • Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes or until chicken is cooked through. Put chicken aside; keep warm.
  • Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
  • Season to taste with salt and pepper.
  • Pour sauce over chicken and sprinkle with chives.

CHICKEN BREASTS IN TARRAGON SAUCE



Chicken Breasts in Tarragon Sauce image

Make and share this Chicken Breasts in Tarragon Sauce recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
salt & pepper
2 tablespoons olive oil
1 shallot, chopped
1/2 cup dry vermouth
3/4 cup chicken broth
1 1/2 teaspoons chopped tarragon leaves
3 tablespoons butter, cut in small pieces

Steps:

  • Heat oil in a large skillet.
  • Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
  • Drain almost all fat from skillet.
  • Add shallots and cook until softened.
  • Add vermouth to pan, stirring up all bits.
  • Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
  • Add tarragon, and whisk in butter one bit at a time to thicken.
  • Season with salt & pepper to taste. Serve over chicken.

Nutrition Facts : Calories 228.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 83.7, Sodium 213.6, Carbohydrate 0.8, Sugar 0.1, Protein 28

CHICKEN BREASTS IN TARRAGON CREAM



Chicken Breasts in Tarragon Cream image

If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice

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.

GRILLED CHICKEN BREAST WITH TOMATO-TARRAGON SAUCE



Grilled Chicken Breast with Tomato-Tarragon Sauce image

Categories     Food Processor     Chicken     Garlic     Tomato     Marinate     Low Carb     Low/No Sugar     Backyard BBQ     Fall     Grill     Grill/Barbecue     Tarragon     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

3 tablespoons chopped fresh tarragon
2 1/2 tablespoons olive oil (preferably extra-virgin)
1 1/4 teaspoons minced garlic
2 boneless chicken breast halves with skin
1 3/4 cups chopped tomato with seeds (about 1 large tomato)
2 teaspoons balsamic vinegar
Fresh tarragon sprigs (optional)

Steps:

  • Prepare barbecue (medium-high heat). Whisk 2 tablespoons tarragon, 1 1/2 tablespoons oil and 1 teaspoon garlic in shallow dish to blend. Using rolling pin, lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
  • Meanwhile, blend tomato and remaining 1 tablespoon oil in processor until smooth. Add vinegar, remaining 1 tablespoon tarragon and remaining 1/4 teaspoon garlic and just mix in, using on/off turns. Season sauce to taste with salt and pepper.
  • Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken. Garnish with tarragon sprigs, if desired, and serve.

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE



Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce image

I was looking for recipes using fresh French tarragon and stumbled upon this chicken dish. Please use only fresh tarragon for this recipe. From karynskitchen.com

Provided by COOKGIRl

Categories     Chicken

Time 22m

Yield 4 chicken breasts

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 tablespoon olive oil (use more or less, depending on your pan)
salt and pepper
1/2 cup chicken stock
1/3 cup half-and-half or 1/3 cup heavy cream
1 tablespoon Dijon mustard
2 -3 teaspoons finely chopped fresh French tarragon
whole french tarragon leaf, for garnish

Steps:

  • If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
  • Finely chop the tarragon leaves.
  • Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
  • Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
  • Remove chicken to a plate and tent with foil to keep warm.
  • Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
  • Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
  • Cook until slightly thickened, about 2 minutes more.
  • Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
  • Garnish with a few tarragon leaves and serve immediately.

Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 2.4, Cholesterol 76.8, Sodium 169.9, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 28.8

STOVETOP TARRAGON CHICKEN



Stovetop Tarragon Chicken image

My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. -Tina Westover, La Mesa, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons paprika
1 tablespoon olive oil
1 package (10 ounces) julienned carrots
1/2 pound sliced fresh mushrooms
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 teaspoons dried tarragon
1 tablespoon lemon juice
3 small zucchini, thinly sliced

Steps:

  • Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.

Nutrition Facts : Calories 345 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 649mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE



Chicken Breasts With Tarragon, Grape, Wine Sauce image

Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.

Provided by E.A.4957

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
3 tablespoons butter
1 shallot, chopped
2/3 cup small red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream
salt and pepper

Steps:

  • Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
  • Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
  • Melt butter in skillet over medium-high heat.
  • Add chicken and saute until brown and cooked through, about 4 minutes on each side.
  • Transfer to plate and keep warm.
  • Add shallot and remaining tarragon to drippings in skillet.
  • Saute over medium-high heat until shallot begins to soften, about 2 mintues.
  • Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
  • Spoon sauce over chicken and enjoy.

Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9

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CHICKEN BREAST WITH TARRAGON SOUS-VIDE - STEFAN'S GOURMET BLOG
Season chicken breast with salt, pepper and paprika to taste. Vacuum seal with fresh tarragon. Cook sous-vide for 3 hours at 57C/135F. Take out of the bag, discard tarragon and pat dry with paper towels. Brown the chicken breasts quickly over high heat in clarified butter or olive oil. Remove the chicken breast from the pan and keep warm in a ...
From stefangourmet.com


PAN-SEARED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
Pat the chicken breasts dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan.
From makegoodfood.ca


CHICKEN BREASTS WITH TARRAGON RECIPE - WOMAN'S DAY
Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 tablespoons. Stir …
From womansday.com


CHICKEN BREASTS WITH LEMON AND TARRAGON SAUCE RECIPE - DELICIOUS.
Method. Preheat the oven to 200°C/fan180°C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ...
From deliciousmagazine.co.uk


CHICKEN WITH TARRAGON AND CREAM SAUCE - KEEPING IT SIMPLE BLOG
This recipe makes great leftovers. To reheat, place the chicken and all of the remaining tarragon sauce in aluminum foil then seal well. Place it in a pre-heated oven at 350 degrees for 20 minutes or so or until hot. Double the sauce in the recipe if you love cream sauce.
From keepingitsimpleblog.com


TARRAGON CHICKEN BREASTS ARE DELIGHTFUL - LOVE FRENCH FOOD
Instructions. Place the chicken breasts in a heavy-bottomed pan. Pour the wine and stock over the chicken breasts just enough to cover them. Add the dried tarragon and garlic. Simmer very gently, the liquid just gently rolling. Cook for about ten minutes the juices should run clear if you pierce with a knife. Remove the chicken pieces and keep ...
From lovefrenchfood.com


CHICKEN WITH TARRAGON SAUCE - THESUPERHEALTHYFOOD
Step 1 In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
From thesuperhealthyfood.com


CHICKEN SUPREME WITH BALSAMIC TARRAGON SAUCE - FOOD NETWORK
Step 9. Mash 3 tablespoons butter with 2 teaspoons tarragon. Loosen the skin of the chicken breasts. Smear half the butter under each breast. Step 10. Season the chicken with kosher salt and pepper. Step 11. Heat 1 tablespoon clarified butter in an oven-proof sauté pan until smoking. Step 12.
From foodnetwork.ca


CHICKEN BREASTS IN TARRAGON SAUCE RECIPE | CDKITCHEN.COM
directions. Saute onion and garlic in pam cooking spray, a little bit of water, or some oil. Add chicken and cook for 5 minutes. Add all ingredients except cornstarch and 1/3 cup of the chicken stock. Simmer 20 minutes, covered. Combine cornstarch with the reserved chicken stock and use it to thicken sauce as needed.
From cdkitchen.com


CHICKEN WITH TARRAGON CREAM SAUCE - THE FINISHED DISH
Directions. Step 1 In a large frying pan, melt 1 Tablespoon unsalted butter and olive oil.; Step 2 Lightly salt and pepper the chicken breast and add them to the frying pan. Sauté until they are golden brown on both sides, about 3 minutes per side. Remove from pan. Step 3 Add the remaining butter, shallots and mushrooms to the pan and sauté until the onions are …
From thefinisheddish.com


TARRAGON CHICKEN | CHICKEN.CA
Whisk in the chicken broth, minced fresh tarragon, paprika, salt, white pepper and Dijon mustard. Pour over chicken. Cover and cook on low heat for 4 to 6 hours. The chicken can cook longer if you are away from home. Remove cooked chicken from crock pot and keep warm. Pour cooking liquid into a small saucepan.
From chicken.ca


SEARED CHICKEN BREASTS WITH TARRAGON CREAM - MAKEGOODFOOD.CA
Reduce the heat to medium and add the heavy cream, demi-glace, Dijon mustard, ⅔ of the tarragon and ¼ cup water (double for 4 portions). Add the seared chicken* and cook, partially covered, 3 to 6 minutes (5 to 8 minutes for 4 portions), until the sauce has thickened and the chicken is cooked through.
From makegoodfood.ca


CHICKEN BREASTS WITH TARRAGON SAUCE - GOOD HOUSEKEEPING
On waxed paper, mix 3 tablespoons flour, tarragon, and salt; use to coat chicken breasts. Add remaining 1 tablespoon oil to skillet and heat until very hot. Add chicken breasts and cook until ...
From goodhousekeeping.com


SEARED CHICKEN BREASTS WITH CREAMY TARRAGON SAUCE
Make the sauce. In the reserved pan, heat a drizzle of oil on medium. Sauté the shallot, 30 sec. to 1 min., until fragrant. Add the cream, mustard, demi-glace, ¾ of the tarragon and ¼ cup water (double for 4 portions); season with the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until slightly thickened.
From makegoodfood.ca


MUSTARD TARRAGON CHICKEN SKILLET | CLEAN FOOD CRUSH
Melt the butter and add the oil to a large skillet over medium heat. Sear the chicken until golden and cooked through, then set aside. About 4 minutes per side depending on the thickness of your chicken. Set chicken aside on a plate. Meanwhile, in a small bowl whisk the Arrowroot and bone broth together until smooth.
From cleanfoodcrush.com


CHICKEN BREAST WITH LEMON AND TARRAGON SAUCE | DINNER …
Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 mins. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice.
From goodto.com


CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE - FOOD & WINE
Directions. 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 ...
From foodandwine.com


CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
Preheat the oven to 200C/400F/Gas 6. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. Roast until cooked through - about ...
From bbc.co.uk


THOMAS KELLER'S CHICKEN BREASTS WITH TARRAGON RECIPE
Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes.
From seriouseats.com


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