Chickenwithcreamytarragondijonsauce Recipes

CREAMY MUSTARD & TARRAGON CHICKEN

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.

TARRAGON CHICKEN

Steps:

• Heat olive oil over medium high heat in a non-stick pan. Sauté skinless chicken breasts until golden brown. Place in slow cooker.
• Prepare fresh lemon zest and juice and add to a small bowl. Whisk in the chicken broth, minced fresh tarragon, paprika, salt, white pepper and Dijon mustard. Pour over chicken. Cover and cook on low heat for 4 to 6 hours. The chicken can cook longer if you are away from home.
• Remove cooked chicken from crock pot and keep warm. Pour cooking liquid into a small saucepan. Bring to a boil and reduce by half. Whisk cornstarch into a bit of the cold cream to make a smooth paste. Add the remainder of the cream and whisk into the sauce and heat until thickened. Add goat cheese and whisk until blended into sauce.
• Stir in sliced green onions and sugar (or honey) and heat another few minutes.
• To serve, ladle lemon tarragon sauce over chicken breasts. Garnish with a sprig of fresh tarragon and a lemon wedge.

CREAMY MUSTARD AND TARRAGON CHICKEN

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.

CHICKEN IN A TARRAGON SAUCE

Steps:

• Coat the chicken pieces in flour.
• Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
• To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
• When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.

DIJON-TARRAGON CREAM CHICKEN

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
• Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
• Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
• Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
• Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

CHICKEN TARRAGON

Steps:

• Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE

Steps:

• If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
• Finely chop the tarragon leaves.
• Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
• Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
• Remove chicken to a plate and tent with foil to keep warm.
• Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
• Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
• Cook until slightly thickened, about 2 minutes more.
• Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
• Garnish with a few tarragon leaves and serve immediately.

CHICKEN THIGHS WITH MUSHROOMS AND TARRAGON CREAM

Steps:

• Preparation: Put a platter, small sheet pan or a pyrex 9x9 dish by the stove. Locate your tongs and spatter screen. Pat the chicken thighs dry to reduce spattering. Trim any extra fat and excess skin off of the chicken thighs and liberally season both sides with salt and pepper.
• Chicken: Heat a large oven proof skillet over medium high heat. When nice and hot, add two tablespoons of oil to the pan swirling it around to coat the entire bottom surface. Add the chicken thighs, skin-side-down and use a spatter screen if you have one. Set the timer for 7 minutes and check the chicken when the timer sounds. The skin should be a rich golden color and crispy and most of the fat should have been rendered. If not, let it go another 1 minute. Using tongs, flip the chicken thighs over and cook for another 7 minutes. Remove the chicken from the pan. NOTE: It's better to do two batches than to crowd the pan and have soggy chicken skin. Pour out some of the rendered chicken fat between batches to reduce spattering.
• Mushrooms: Turn the pan down to medium. Pour out all of the oil that has accumulated in the bottom of the pan except for 2 tablespoons. I added the extra fat to my bacon grease jar. Add half of the mushrooms to the pan, arranging them into an even layer. Set the timer for 4 minutes, flip each one with the tongs and set for 4 more minutes. When browned, remove the mushrooms to the plate with the chicken. PREHEAT OVEN TO 350. If the pan is dry, add a little more oil. Cook the other half of the mushrooms 4 minutes per side and remove to the plate with the chicken and other mushrooms.
• Make the sauce: While the chicken or mushrooms are cooking, peel and slice the shallots and chop the tarragon. If the pan is dry after the mushrooms are browned, add a little more oil and then the shallots. Cook the shallots for about 3 minutes until they start to soften. Turn off the heat. Move the pan off of the burner. Add the wine, lemon juice, and bouillon to the pan. Put the pan back on the burner, turn it up to medium high and simmer approximately 1 1/2 - 2 minutes scraping up all of the brown bits from the bottom of the pan. Simmer until the liquid is reduced by half.
• Add the cream, lemon zest, and tarragon to the pan, giving it a stir, and bring the cream up to a simmer. Add the chicken thighs back to to pan, skin-side-up and arrange mushrooms around in the empty spaces. If you wish, add a few sprigs of tarragon around the chicken thighs.
• Place the pan into the oven and cook uncovered, for 30 minutes or until the internal temperature of the chicken is 165 degrees.
• Finishing touches: When the chicken comes out of the oven, stir the sauce and taste. Add salt if needed. For a thicker sauce, remove the chicken to a serving platter and simmer the sauce to desired thickness. Taste for seasoning and adjust after simmering.