Chicken Tarragon For Chicken Sandwich Filling Recipes

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.

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.

Steps:

• Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
• Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
• Saute onion in same skillet until it begins to become clear.
• Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
• Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
• Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
• Place chicken on a warm platter.
• Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
• Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

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.

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.

Steps:

• .Sprinkle chicken with salt and pepper.
• Dredge in flour, reserving any remaining flour.
• Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
• Transfer chicken to a heated platter.
• Add shallots to skillet and saute briefly.
• Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
• Add reserved flour, stirring to make a thick paste.
• Sprinkle with tarragon. Stir in chicken broth.
• Return chicken to skillet, cover and cook until tender, about 25 minutes.
• Transfer chicken to a heated platter and keep hot.
• Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.

Steps:

• Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.;

Steps:

• Boil the chicken breasts with bay leaves, tarragon and onion.
• Once the breasts are cooked, remove them from heat and allow them to cool.
• Cut them into 1/2 inch cubes.
• Make the dressing by mixing everything listed under"dressing" together.
• Then add the chicken cubes to the dressing.
• Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
• Use this filling to make sandwiches as required.
• Enjoy!

Steps:

• In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

Steps:

• Heat the oven to 425°F Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
• In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 teaspoons of the salt and pepper to taste.
• Loosen the skin from each chicken piece to create a pocket. Be careful not to tear the skin or peel it away completely. Spread an equal amount of the flavored butter under the skin of each piece. Use your fingers to massage the butter around so that it spreads out as evenly as possible under the skin. Pull the skin back in place over the butter.
• Arrange the chicken in a shallow baking pan that can safely go on the stovetop. (An enamel-coated cast-iron pan such as a Le Creuset or a stainless-steel pan would work well.) Sprinkle with the remaining 1/2 teaspoons salt and more pepper. Bake, basting at first with the remaining lemon juice and then the pan juices, until the chicken is browned and cooked through, 55 to 60 minute.
• Remove the chicken from the pan and loosely cover it with foil. Pour off the pan juices into a small measuring cup and let them settle until they separate. Spoon off the fat and discard it. Meanwhile, set the baking pan over medium-high heat and add the chicken stock and 1/2 cup water. Bring to a boil, scraping the bottom and sides of the pan to loosen the browned bits. Continue boiling until the sauce is reduced by half. Add the reserved pan juices, taste, and adjust the seasoning. Spoon a little sauce over each piece of chicken before serving.

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

Steps:

• Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
• Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Steps:

• Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
• Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
• Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

Steps:

• Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

Steps:

• In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
• If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!