DIJON-TARRAGON CREAM CHICKEN
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
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
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.
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 DIJON-TARRAGON CREAM SAUCE
25-minute main dish! Dijon mustard adds zest to a creamy sauce that coats tender chicken and pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center.
- In small bowl, mix sour cream, milk and mustard until smooth. Stir in tarragon. Pour into skillet with chicken. Cook about 5 minutes, stirring frequently, until thoroughly heated. Serve chicken mixture over fettuccine; sprinkle with parsley.
Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 155 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g
DIJON-TARRAGON CREAM CHICKEN
Quick and simple recipe, chicken breast in a wonderful mustard-tarragon sauce. Adapted from a cooking websites newsletter.
Provided by lauralie41
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
- Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to 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.
CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE
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
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
DIJON-TARRAGON CREAM CHICKEN
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 Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 7
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
CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Categories Chicken Mustard Braise Sauté Low Carb Quick & Easy Brandy Tarragon Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
- Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
CHICKEN WITH TARRAGON CREAM SAUCE
Categories Chicken Dairy Herb Poultry Roast Kid-Friendly Summer Bon Appétit Small Plates
Yield Makes 4 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
- Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.
More about "chicken with dijon tarragon cream sauce recipes"
CHICKEN IN TARRAGON DIJON SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 360 CaloriesCarbohydrate 8 gFat 21 g
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN IN CREAMY DIJON SAUCE - CUISINICITY
From cuisinicity.com
CHICKEN WITH TARRAGON CREAM SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN WITH CREAMY TARRAGON DIJON SAUCE RECIPE
From food.com
CREAMY DIJON CHICKEN - CAFE DELITES
From cafedelites.com
CREAMY CHICKEN THIGHS - DOZUS COOK
From dozuscook.com
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
From foodandwine.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE FROM RACHAEL RAY
From rachaelrayshow.com
CREAMY DIJON CHICKEN - THE COMPLETE SAVORIST
From thecompletesavorist.com
CHICKEN WITH TARRAGON CREAM SAUCE - THE FINISHED DISH
From thefinisheddish.com
SAUTEED CHICKEN CUTLETS WITH DIJON-TARRAGON SAUCE
From emerils.com
CHICKEN WITH DIJON-TARRAGON CREAM SAUCE RECIPE
From food.com
DIJON TARRAGON CREAM CHICKEN - GREENS & CHOCOLATE
From greensnchocolate.com
CHICKEN WITH CREAMY TARRAGON DIJON SAUCE - RECIPES
From champsdiet.com
BEST DIJON-TARRAGON CHICKEN RECIPES - FOOD NETWORK …
From foodnetwork.ca
CHICKEN WITH DIJON-TARRAGON CREAM SAUCE - LUNCH RECIPES
From fooddiez.com
DIJON-TARRAGON CREAM CHICKEN RECIPE - RECIPES.NET
From recipes.net
CREAMY TARRAGON-DIJON CHICKEN WITH LEEKS - 40 APRONS
From 40aprons.com
CREAMY DIJON TARRAGON CHICKEN - DIVA KITCHEN
From diva-kitchen.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN WITH TARRAGON DIJON SAUCE - CLASSIC-RECIPES
From classic-recipes.com
GRILLED CHICKEN IN A DIJON TARRAGON SAUCE
From carriesexperimentalkitchen.com
CREAMY TARRAGON DIJON SKILLET CHICKEN - THE STAY AT …
From thestayathomechef.com
TARRAGON CHICKEN CORDON BLUE WITH DIJON CREAM SAUCE
From savorthebest.com
TARRAGON MUSTARD SAUCE FOR CHICKEN WITHOUT CREAM - TALKING MEALS
From talkingmeals.com
GRILLED CHICKEN WITH TARRAGON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN WITH TARRAGON CREAM SAUCE - INSPIRED CUISINE
From inspiredcuisine.ca
CHICKEN WITH TARRAGON CREAM MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
DIJON-TARRAGON CREAM CHICKEN | RECIPESTY
From recipesty.com
CREAMY DIJON MUSTARD CHICKEN - CLOSET COOKING
From closetcooking.com
SEARED CHICKEN WITH CREAMY TARRAGON SAUCE - MEAL KIT DELIVERY
From makegoodfood.ca
TARRAGON-DIJON ROASTED CHICKEN WITH TARRAGON CREAM PASTA
From thestayathomechef.com
TARRAGON SAUCE FOR PASTA BEST RECIPES
From findrecipes.info
DIJON-TARRAGON CREAM CHICKEN - MARGERUM WINE COMPANY
From margerumwines.com
TARRAGON CHICKEN - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE - FOOD & WINE
From foodandwine.com
You'll also love