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.
POACHED CHICKEN WITH TARRAGON CREAM SAUCE
This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!
Provided by SaffronMeSilly
Categories Chicken
Time 25m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
- Select a pan that will just hold the breasts when they are placed close together.
- Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
- Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
- Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
- Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
- Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
- Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
- Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
- Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
- Once liquid has thickened, add cream, and continue whisking until desired thickness.
- Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.
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
POACHED CHICKEN WITH LEMON & TARRAGON SAUCE
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
- Remove any excess fat from the chicken and push it into the liquor.
- Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
- Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
TARRAGON POACHED CHICKEN
A delectable sauce starring Dijon mustard and white wine tops off the poached-to-perfection chicken in Herbert Bray's delightful meal-in-one-dinner. "People who taste this unique dish can't believe I found it in a collection of lighter recipes," he reports from Johnstown, Pennsylvania. Carrots and onions are cooked with the chicken and round out the meal nicely.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish., Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.
Nutrition Facts :
POACHED CHICKEN WITH TARRAGON
This is from a 30 year old "garage sale" cookbook that I love called "Fifteen Minute Meals" by Emalee Chapman. The author studied cooking at Maxims in Paris. This simple recipe is delicious!
Provided by AlaskaPam
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken breasts into strips. Bring the broth to a boil and add the chicken breasts. Turn down to a simmer and simmer for 6-8 minutes In a seperate pan boil the cream and tarragon for 4-5 mins to thicken. Add the poached chicken to the sauce and cook for 2-3 minutes Add salt and pepper to taste and garnish with extra tarragon. I love this served with rice.
Nutrition Facts : Calories 603.6, Fat 49.2, SaturatedFat 28.7, Cholesterol 238.6, Sodium 1302.1, Carbohydrate 4.7, Sugar 1.2, Protein 34.9
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