SAUTéED CHICKEN BREASTS WITH TARRAGON
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
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 WITH TARRAGON SAUCE
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
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.
CHICKEN BREASTS WITH TOMATO TARRAGON SAUCE
Make and share this Chicken Breasts With Tomato Tarragon Sauce recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken and dredge it in the flour. Shake off excess.
- Mix the sauce ingredients in a bowl and set aside.
- In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
- Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
- Transfer to a plate and keep warm.
- Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
- Spoon over the chicken and serve immediately.
Nutrition Facts : Calories 271, Fat 13.8, SaturatedFat 6.4, Cholesterol 91.3, Sodium 225.5, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 28.6
DIJON TARRAGON CHICKEN BREASTS
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
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.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED CHICKEN BREAST WITH TOMATO-TARRAGON SAUCE
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
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 IN TARRAGON CREAM
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
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.
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
CHICKEN WITH TOMATOES AND TARRAGON
This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden!
Provided by EdsGirlAngie
Categories Chicken
Time 9h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place washed chicken in a baking dish.
- In a large bowl, combine the rest of the ingredients.
- Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
- Preheat oven to 350 degrees F.
- Pour off marinade into a skillet and cook it down to about half of its volume.
- Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.
Nutrition Facts : Calories 304.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 1031.9, Carbohydrate 22.7, Fiber 5.1, Sugar 11.3, Protein 34.2
CHICKEN BREASTS WITH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
- Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
- Coat the chicken pieces with flour and shake off excess.
- Heat the oil and butter in a large, heavy skillet.
- As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
- When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
- Serve the chicken hot with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams
More about "chicken breasts with tomato tarragon sauce recipes"
EASY CHICKEN IN TOMATO SAUCE – A 30 MINUTE ONE PAN …
From laughingspatula.com
4.8/5 (39)Calories 287 per servingCategory Dinner, Main Course
- Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
- Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
FRENCH TARRAGON CHICKEN WITH WHITE WINE TOMATO SAUCE
From inspiredcuisine.ca
Cuisine FrenchCategory DinnerServings 4Estimated Reading Time 1 min
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
From foodandwine.com
TARRAGON CHICKEN
From eatingwell.com
GRILLED CHICKEN TARRAGON WITH TOMATO SAUCE RECIPE
From simplyrecipes.com
EASY BALSAMIC CHICKEN SKILLET WITH TOMATOES AND …
From sweetpeasandsaffron.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE
From bbc.co.uk
MAKE CREAMY SUN-DRIED TOMATO PASTA THIS WEEK
From thepioneerwoman.com
MARIA ON TWITTER: "RT @KITCHENSANC2ARY: SEASONED PAN-FRIED …
From twitter.com
36 CHICKEN BREAST RECIPES THAT ARE EASY AND OH SO JUICY
From tasty.co
CHICKEN BREAST WITH ROASTED GARLIC-TOMATO SAUCE
From besthealthmag.ca
TWO EASY NEW CORONATION RECIPES TO TRY, CREATED BY A FORMER …
From inews.co.uk
CHICKEN TINGA (STOVETOP)
From thecookierookie.com
SWEET AND SOUR CHICKEN WITH CAULIFLOWER FRIED RICE
From more.ctv.ca
12 GRILLED CHICKEN RECIPES EVERYONE WILL LOVE
From realsimple.com
KITCHEN SANCTUARY ON TWITTER: "SEASONED PAN-FRIED CHICKEN BREASTS …
From twitter.com
CHICKEN BREASTS AND SUN-DRIED TOMATOES WITH TARRAGON AND …
From app.ckbk.com
GREEK CHICKEN RECIPE - HOW TO MAKE GREEK CHICKEN
From countryliving.com
MARRY ME CHICKEN - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CHICKEN PUTTANESCA (PUTTANESCA RECIPE) | THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN WITH TARRAGON AND PAPRIKA
From julesofthekitchen.com
EASY CHICKEN RECIPES FOR BUSY WEEKNIGHTS
From cooking.nytimes.com
CHICKEN BREASTS IN TOMATO SAUCE RECIPE
From diethood.com
CHICKEN MANCHURIAN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CORONATION CHICKEN: THE STORY BEHIND THE ROYAL DISH
From bbc.com
ROAST TARRAGON-COGNAC CHICKEN RECIPE
From cooking.nytimes.com
GRILLED CHICKEN RECIPES: 50 OF OUR BEST IDEAS [WITH VIDEO]
From tasteofhome.com
ONE POT CREAMY SUN-DRIED TOMATO PASTA
From gimmesomeoven.com
KETO DIET ON INSTAGRAM: " CHICKEN WITH SPINACH AND TOMATO IN …
From instagram.com
SKILLET CHICKEN IN GARLIC TOMATO SAUCE
From sumofyum.com
You'll also love