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
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.
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!
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
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 WITH TARRAGON CREAM SAUCE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. 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 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
- Transfer pan juices to medium saucepan. Freeze until fat rises to the 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. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.
CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook rice according to package directions.
- Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
- Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.
CREAMY TARRAGON SAUCE
I love tarragon so much that I grow my own. Tarragon is beautiful with a light subtle licorice flavor. This sauce is wonderful with grilled collossal shrimps, it really allows the sweetness of the shrimp to shine through, a beautiful pairing. Chill until needed, there is no cooking time for this recipe.
Provided by Baby Kato
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl combine all ingredients, mix well and chill, covered until needed.
- Beautiful served with fresh grilled seafood. I hope you will enjoy this treat.
Nutrition Facts : Calories 129.2, Fat 11.8, SaturatedFat 6.7, Cholesterol 29.9, Sodium 218, Carbohydrate 5, Fiber 0.7, Sugar 2.6, Protein 2.4
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.
ROAST PORK LOIN WITH TARRAGON CREAM
Provided by Chuck Williams
Categories Milk/Cream Pork Roast Dinner Winter Tarragon Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
- Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
- In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
- To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
- Enriching sauces
- Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.
SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
Steps:
- First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
- Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
- Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
- Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
- Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
- Serve with crostini (slices of a French bagette, toasted).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
LEMON-TARRAGON CREAM SAUCE
When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.
Provided by Mmmm Tasty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
- Add the Riesling.
- Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
- Add the lemon and tarragon and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve over fettucine.
Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2
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- In a saucepan set over medium heat, melt 1 tablespoon of the butter and add the garlic. Cook for 30 seconds, do not brown. Add the wine and cook for 30 seconds to burn off the alcohol; then add the chicken broth, bring to a boil and reduce by half.
- Adjust the heat to medium and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until thickened slightly.
- Remove from the heat and stir in the remaining butter and the chopped tarragon. Transfer the sauce to a pitcher or small dish.
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- In a large saucepan, over medium-high heat, bring the wine, onion, pepper, and whole tarragon sprigs to a boil. Reduce heat and simmer, uncovered, until the mixture is reduced by two-thirds, 20 to 25 minutes, depending on size of pan.
- Remove and discard the tarragon sprigs. Add the cream, reduce heat, and simmer gently until slightly thickened, about 15 minutes.
- Remove from heat and stir in the salt and chopped tarragon. Serve over chicken, fish, or vegetables.
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