Chicken Breasts With Mushrooms And Tarragon Recipes

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CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE



Chicken with Creamy Mushroom, Mustard and Tarragon Sauce image

A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes.

Provided by Jennifer

Categories     Main Course

Time 35m

Number Of Ingredients 10

3 Tbsp olive oil
6-8 pieces chicken thighs (skin-on/bone-in)
1/4 cup onion (diced)
8 oz whole button mushrooms (sliced or halved, or left whole if very small)
3/4 cup dry white wine
1 1/4 cup chicken stock or broth
3/4 cup heavy cream
2 Tbsp + 1 tsp. grainy mustard ((less if using regular Dijon))
2 Tbsp fresh tarragon, chopped ((or 1 1/2 tsp. dried))
1 Tbsp cornstarch

Steps:

  • Preheat oven to 375 F. and have a baking sheet ready.
  • In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
  • Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
  • Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
  • Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

Nutrition Facts : Calories 348 kcal, Carbohydrate 10 g, Protein 5 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 236 mg, Sugar 3 g, ServingSize 1 serving

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Steps:

  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON



Chicken Breasts With Mushrooms and Tarragon image

Make and share this Chicken Breasts With Mushrooms and Tarragon recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb assorted mushroom (white and cremini, trimmed and sliced, shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small boneless skinless chicken breast halves (1-1/2 lbs)
1 cup chicken broth
1/4 cup dry white wine

Steps:

  • In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
  • Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
  • Transfer mushroom mixture to bowl.
  • On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
  • In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
  • Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
  • Transfer chicken to warm platter.
  • Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
  • Pour sauce over chicken.

Nutrition Facts : Calories 221.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 68.4, Sodium 403.6, Carbohydrate 7.2, Fiber 1, Sugar 1.5, Protein 31.2

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.

MUSHROOM TARRAGON CHICKEN



Mushroom Tarragon Chicken image

Make and share this Mushroom Tarragon Chicken recipe from Food.com.

Provided by tamibic

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 whole chicken breasts, split (bone in)
2 tablespoons flour, salt & pepper to taste
2 tablespoons butter
1/2 lb sliced mushrooms
1 onion, chopped
2 cloves minced garlic
1/2 cup white wine or 1/2 cup chicken broth
1/4 teaspoon sugar
1/2 teaspoon tarragon
1/2 cup sour cream
2 sliced green onions

Steps:

  • Dredge chicken in flour mixture and brown on all sides in butter.
  • Remove and set aside.
  • Add onions, garlic and mushrooms to pan and cook until limp.
  • Stir in sugar, tarragon and wine.
  • Return chicken; cover and simmer for 25 minutes.
  • Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
  • heat until sauce thickens.
  • Sprinkle with green onion.

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