TARRAGON CREAM SAUCE
A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives.
Provided by HelenG
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
- Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
- Remove and discard the tarragon sprigs.
- Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
- Remove from heat and stir in salt and chopped tarragon.
- Yummy!
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 TARRAGON SAUCE
From "Light Style" , The low cal, low salt, low fat way to good food and good health. Good on chicken or fish.
Provided by FranBow
Categories Sauces
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in saucepan over medium heat. Stir in flour til smooth.
- Gradually add broth stirring constantly til thick and smooth, about 4 minutes.
- Add remaining ingredients and stir til smmoth. Makes 1 1/4 cup.
Nutrition Facts : Calories 60.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 64.1, Carbohydrate 5, Fiber 0.1, Sugar 3.1, Protein 2.7
TARRAGON PAN SAUCE
Provided by Food Network
Number Of Ingredients 6
Steps:
- To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.
CREAMY ASPARAGUS TARRAGON SOUP
Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.
Yield Makes 5 servings
Number Of Ingredients 13
Steps:
- 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
- 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
- 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
- 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.
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 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.
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