Chicken Tenders With Tarragon Garlic Sauce Recipes

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.

FRENCH CHICKEN TARRAGON

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

TARRAGON-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.

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

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

WALNUT-TARRAGON CHICKEN TENDERS

Steps:

• Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
• Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

TARRAGON CREAM CHICKEN

Steps:

• Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
• Heat oil in a large skillet.
• Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
• Add shallots and garlic. Cook 1 minute.
• Add broth and tarragon. Cook 2 minutes.
• Remove chicken to warm serving platter.
• Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
• Pour sauce over chicken and serve.

CHICKEN TENDERS WITH TARRAGON HONEY MUSTARD

Steps:

• Mix the honey, mustard and tarragon ahead to blend flavors. Store in refrigerator overnight or longer.
• Cut the chicken into 1/2 x 2 inch strips.
• Mix the flour, salt, pepper and garlic powder in a shallow bowl.
• Dip chicken in milk then roll in flour to coat well. Shake off excess, then dip in milk and roll in flour again.
• Place chicken on waxed paper.
• Pour oil into a heavy pan, about 1/4 inch deep. Heat over medium high to 350 degrees.
• Fry chicken in batches turning once until golden brown.
• Drain on paper towels and serve with dipping sauce.

GARLIC-TARRAGON CREAM SAUCE

Steps:

• Melt the margarine in a large saucepan over medium-low heat. Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes. Add white wine, and cook for 5 minutes. Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer.
• Whisk the flour into the water, dissolving any lumps. When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency. Season to taste with salt and pepper.

CHICKEN TENDERS WITH TARRAGON-GARLIC SAUCE

Steps:

• Butterfly tenders to make them about 1/4 inch thick and dredge in peppered flour. Heat 1 1/2 Tbl oil in large skillet until hot but not smoking and saute' tenders until browned and cooked through on both sides, about 5-6 minutes total. Transfer to platter, cover and keep warm. Add remaining oil to skillet and add garlic over medium heat for about 30 seconds. CAREFULLY add broth and deglaze. Boil to reduce by about 1/4 to 1/3, about 5 minutes. Add lemon juice and tarragon and stir. Return chicken to skillet with any platter juices and heat for abut 1 minute. Remove chicken to a warm platter and pour the tarragon garlic sauce over to serve.