CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Make and share this Chicken with Mustard and Tarragon Cream Sauce recipe from Food.com.
Provided by Bev I Am
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
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.
- Saute until soft, about 3 minutes.
- Add brandy; simmer until liquid is reduced, scrapping 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 shicken 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.
Nutrition Facts : Calories 711.8, Fat 52.7, SaturatedFat 19.2, Cholesterol 208.8, Sodium 232.1, Carbohydrate 7.7, Fiber 0.2, Sugar 0.2, Protein 40.8
CHICKEN WITH TARRAGON AND WHITE WINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
- For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
- To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.
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
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 LEMON, MUSTARD AND TARRAGON
Chicken is great at soaking up the flavours in this dish and the mustard gives it an extra punch. Good served with rice and steamed green beans.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
- In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
- Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon.
- Bring back to the boil and whisk thoroughly.
- Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste.
- Serve the chicken with the sauce and rice and steamed green beans.
Nutrition Facts : Calories 535.8, Fat 37.4, SaturatedFat 16.7, Cholesterol 161.6, Sodium 452.6, Carbohydrate 10.3, Fiber 1.3, Sugar 2.1, Protein 34.8
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.
WARMED TARRAGON MUSTARD SAUCE
This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Sauces
Time 6m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine all ingredients except pepper.
- Heat/whisk over low heat until heated through.
- Spoon warmed, over fish or steak.
- Sprinkle with pepper and additional tarragon.
- DELICIOUS!
Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1
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
ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE
Make and share this Almond Chicken Breasts With Creamy Tarragon Mustard Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
- In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
- Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
TARRAGON MUSTARD SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 5
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.
MUSTARD-TARRAGON CHICKEN SAUTé
Steps:
- Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
- Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
- Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.
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.
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CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE RECIPE | …
From bonappetit.com
3.7/5 (4)Servings 4
- 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 IN TARRAGON-MUSTARD CREAM SAUCE - FOOD & WINE
From foodandwine.com
5/5 (100)Total Time 30 minsServings 4
- 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 browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
- Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.
CHICKEN WITH TARRAGON-MUSTARD SAUCE | GOOD LIFE EATS
From goodlifeeats.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 532 per serving
- In a 5-7 quart pressure cooker, heat the oil over medium-high heat. In batches, cook the chicken turning once, until lightly browned on both sides, about 3 minutes. Transfer to a plate and set aside.Remove any remaining oil.
- Add the butter and heat over medium heat. Add the shallots and stir until softened, about 1 minute.
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