Almond Chicken Breasts With Creamy Tarragon Mustard Sauce Recipes

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CREAMY MUSTARD & TARRAGON CHICKEN



Creamy mustard & tarragon chicken image

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

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

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

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

CREAMY MUSTARD AND TARRAGON CHICKEN



Creamy Mustard and Tarragon Chicken image

These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!

Provided by blancdeblanc

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup finely chopped red onion
½ cup low-sodium chicken broth
½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon

Steps:

  • Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
  • Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
  • Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
  • Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 11 g, Cholesterol 93.5 mg, Fat 9.7 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 0.9 g

CHICKEN BREASTS IN TARRAGON CREAM



Chicken Breasts in Tarragon Cream image

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

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice

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 IN TARRAGON SAUCE



Chicken Breasts in Tarragon Sauce image

Make and share this Chicken Breasts in Tarragon Sauce recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
salt & pepper
2 tablespoons olive oil
1 shallot, chopped
1/2 cup dry vermouth
3/4 cup chicken broth
1 1/2 teaspoons chopped tarragon leaves
3 tablespoons butter, cut in small pieces

Steps:

  • Heat oil in a large skillet.
  • Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
  • Drain almost all fat from skillet.
  • Add shallots and cook until softened.
  • Add vermouth to pan, stirring up all bits.
  • Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
  • Add tarragon, and whisk in butter one bit at a time to thicken.
  • Season with salt & pepper to taste. Serve over chicken.

Nutrition Facts : Calories 228.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 83.7, Sodium 213.6, Carbohydrate 0.8, Sugar 0.1, Protein 28

ALMOND SAUCE CHICKEN BREASTS



Almond Sauce Chicken Breasts image

This tasty dish is very rich in flavour.

Provided by Rebecca Swift

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 egg
½ cup water
2 cups finely chopped almonds
¼ cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
¼ cup almond paste
½ teaspoon freshly ground nutmeg

Steps:

  • Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
  • Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
  • In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
  • Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g

TARRAGON & ALMOND CHICKEN



Tarragon & almond chicken image

Tarragon is a perfect partner to chicken, and this dish will taste fabulous served outside on a summery day, with crusty bread to mop up the melted butter...

Provided by Geraldene Holt

Categories     Lunch, Main course

Time 50m

Number Of Ingredients 7

4 skinless boneless chicken breasts
50g slightly salted butter , softened
1 tsp finely chopped fresh tarragon , plus extra for scattering
1 tsp finely chopped fresh parsley
½ tsp finely snipped fresh chives
25g ground almond
4 large thin slices of prosciutto

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
  • Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
  • Wrap the prosciutto well around each breast, overlapping the ends (you shouldn't need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
  • Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.

Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.05 milligram of sodium

ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE



Almond Chicken Breasts With Creamy Tarragon Mustard Sauce image

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

1 lb boneless skinless chicken breast
3 tablespoons all-purpose flour
1 egg white
3 tablespoons water
1/3 cup finely chopped almonds
1/2 cup seasoned bread crumbs
2 teaspoons vegetable oil
1/4 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
1 teaspoon dried tarragon

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.

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF



Rach's Chicken with Tarragon Cream Sauce, Green Beans + Rice Pilaf image

Rach was inspired to make this simple, French-inspired dinner of chicken, green beans + rice by her dear friend Jacques Pépin.

Provided by Rachael Ray

Number Of Ingredients 33

2 tablespoons butter
About ½ cup broken bits of spaghetti or thin spaghetti
1-1 ½ inch pieces
½ cup pine nuts or chopped almonds
toasted
1¼ cups white rice
Salt and pepper
2 cups chicken stock
1 pound trimmed green beans or haricots verts
2 tablespoons butter
2 large shallots
Salt and white pepper
to taste
1 cup chicken stock or broth
About 6 tablespoons olive oil
4 to 6 pieces boneless
skinless chicken breasts
halved horizontally if breasts are larger than 5 ounces each
Salt and fine black or white pepper
2 tablespoons butter
2 to 3 large cloves garlic
grated or chopped
Juice of ½ small lemon
plus 2 teaspoons zest
A few grates nutmeg
optional
1 tablespoon flour
½ cup white wine
½ cup chicken stock
½ cup heavy cream
3 to 4 sprigs tarragon
stripped and chopped
1 rounded tablespoon Dijon mustard

Steps:

  • For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
  • Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
  • Remove from heat, let stand 10 minutes, fluff with fork and serve
  • For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
  • Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
  • Add stock and cook at low boil until very tender
  • Turn the heat off, add green beans and cover
  • Reheat over medium flame when ready to serve
  • For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
  • Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
  • Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
  • Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
  • To serve, add lemon juice
  • Serve chicken alongside the rice and green beans

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with tarragon cream sauce image

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

4 breast of chicken
1 tbsp runny honey
vegetable oil
salt and black pepper
75ml/2½fl oz medium dry white wine
150ml/5fl oz chicken stock
2 sprigs tarragon
150ml/5fl oz double cream
2 tbsp chopped tarragon

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
  • Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
  • Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
  • Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
  • Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
  • Adjust the seasoning and serve spooned over the chicken.

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