Chicken With Tarragon Calvados Recipes

CHICKEN WITH TARRAGON & CALVADOS

Chicken with Tarragon & Calvados image

Tarragon and chicken just go together. Enuf said. I don't usually buy a whole bottle of expensive Calvados. Most large liquor warehouse-type stores sell the tiny little bottles - which I use for the occasional recipe.

Provided by Lori Loucas @jostlori

Categories Chicken

Number Of Ingredients 9

Ingredients

3 1/2 pound(s) chicken, cut into serving pieces
5 tablespoon(s) unsalted butter, divided use
2 tablespoon(s) finely chopped tarragon, divided use
3 tablespoon(s) chopped shallots
1/2 cup(s) dry white wine
1 1/2 cup(s) heavy cream, divided use
3 tablespoon(s) flour
1 tablespoon(s) calvados or applejack
salt & pepper

Steps:

Sprinkle chicken pieces with salt and pepper. Melt 3 tablespoons butter over high heat and add chicken, skin side down. Cook until golden brown, then turn.
Sprinkle with half the tarragon and ALL of the shallots. Cover and cook on low heat for 15 minutes.
Uncover and sprinkle with the white wine. Recover and cook on low for another 15 minutes. Remove chicken from pan and keep covered while making the sauce.
Add 1 cup of the cream to the skillet. Stir well. Blend the flour with the remaining 2 tablespoons butter and add it, a little at a time, to the simmering sauce. Add just enough to make the desired consistency. Cook five minutes, then stir in the Calvados or applejack, and add the remaining cream.
Put the chicken back into the pan, spooning the sauce over to warm it up. Spinkle with the remaining tarragon and serve immediately.

CHICKEN WITH TARRAGON SAUCE

Chicken with Tarragon Sauce image

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

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

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.

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