Apple Tarragon Sauce Recipes

APPLE TARRAGON GRANITA

Steps:

• Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved.
• Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction.
• To serve the granita, spoon it into chilled dishes.

BRANDIED TARRAGON CREAM CHICKEN (CHICKEN A LA VALLEE D'AUGE), CAMEMBERT RICE WITH WARM ENDIVE AND APPLES

Steps:

• In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.
• While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.
• Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.
• Serve the chicken along side rice and endive and apples.

CHICKEN WITH TARRAGON SAUCE

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.

APPLE TARRAGON SAUCE

Steps:

• In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.
• Whisk in chilled butter slices. Add apple and tarragon, and salt and pepper to taste. Serve hot over grilled or broiled trout.