Crusted Baked Chicken With Tarragon Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TARRAGON-CRUSTED CHICKEN



Tarragon-Crusted Chicken image

Fresh lemon and tarragon are a perfect match for these tender chicken breasts, creating a dish that's easy to prepare and even easier to love. Lily Julow of Lawrenceville, Georgia shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons lemon juice
1 teaspoon olive oil
2 boneless skinless chicken breast halves (5 ounces each)

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°.

Nutrition Facts : Calories 200 calories, Fat 5g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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



Rach's Chicken with Tarragon Cream Sauce, Green Beans + Rice Pilaf image

Rach was inspired to make this simple, French-inspired dinner of chicken, green beans + rice by her dear friend Jacques Pépin.

Provided by Rachael Ray

Number Of Ingredients 33

2 tablespoons butter
About ½ cup broken bits of spaghetti or thin spaghetti
1-1 ½ inch pieces
½ cup pine nuts or chopped almonds
toasted
1¼ cups white rice
Salt and pepper
2 cups chicken stock
1 pound trimmed green beans or haricots verts
2 tablespoons butter
2 large shallots
Salt and white pepper
to taste
1 cup chicken stock or broth
About 6 tablespoons olive oil
4 to 6 pieces boneless
skinless chicken breasts
halved horizontally if breasts are larger than 5 ounces each
Salt and fine black or white pepper
2 tablespoons butter
2 to 3 large cloves garlic
grated or chopped
Juice of ½ small lemon
plus 2 teaspoons zest
A few grates nutmeg
optional
1 tablespoon flour
½ cup white wine
½ cup chicken stock
½ cup heavy cream
3 to 4 sprigs tarragon
stripped and chopped
1 rounded tablespoon Dijon mustard

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

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

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.

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

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.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE



Crusted Baked Chicken With Tarragon Cream Sauce image

This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pieces. A great dish for company and a hit with everyone in our house.

Provided by Kaarin

Categories     Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 18

3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg
1/4 teaspoon dry mustard
1/2 teaspoon garlic salt
1 cup breadcrumbs, fresh
1/2 teaspoon dried tarragon
1/4 teaspoon italian seasoning
2 tablespoons butter, melted
1 cup chicken broth or 1 cup white wine
1 teaspoon dried parsley
3/4 teaspoon dried tarragon
1 teaspoon lemon juice
1 cup heavy cream
salt and pepper
1 tablespoon cornstarch, mixed with water into a paste

Steps:

  • Pound chicken to an even thickness.
  • In bowl #1 mix the flour, salt and pepper.
  • In bowl #2 whisk the egg with mustard and garlic salt.
  • In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
  • Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
  • Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
  • Remove chicken to a warm platter and cover to keep warm.
  • Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
  • Pour sauce over chicken and serve with mashed potatoes or rice.

Nutrition Facts : Calories 703.8, Fat 42.8, SaturatedFat 24.6, Cholesterol 268, Sodium 1091.6, Carbohydrate 39.8, Fiber 2.1, Sugar 2.8, Protein 38.8

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.

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

One 4- to 4 1/2-pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
Salt and pepper
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon
3 egg yolks

Steps:

  • Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Categories     Chicken     Dairy     Herb     Poultry     Roast     Kid-Friendly     Summer     Bon Appétit     Small Plates

Yield Makes 4 Servings

Number Of Ingredients 7

1 4- to 4-1/2 pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon

Steps:

  • Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.

ROAST CHICKEN WITH TARRAGON



Roast Chicken With Tarragon image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 5-pound chicken
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4 cloves garlic, smashed and peeled
2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
1/2 cup dry white wine

Steps:

  • Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
  • Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
  • Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
  • When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
  • Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams

More about "crusted baked chicken with tarragon cream sauce recipes"

CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS
creamy-tarragon-chicken-with-step-by-step-photos image
2019-03-12 Step 3. Add the white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced. Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape …
From eatlittlebird.com


QUICK-ROASTED CHICKEN WITH TARRAGON RECIPE - NYT …
quick-roasted-chicken-with-tarragon-recipe-nyt image
French elegance on the fly. Heat the oven to 425, or higher if your oven runs cool. Mix a few tablespoons of mayonnaise with a little Dijon mustard and a lot of chopped tarragon in a large bowl until everything’s incorporated to your liking. …
From cooking.nytimes.com


SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE
sauted-chicken-breasts-with-tarragon-cream-sauce image
2014-05-01 Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot. Reduce the heat to moderately low. Stir in the onion and cook until starting to ...
From foodandwine.com


BAKED TARRAGON CHICKEN - CAROLINE'S COOKING
baked-tarragon-chicken-carolines-cooking image
2015-10-18 Instructions. Mix together the tarragon, mustard, garlic, lemon juice and some salt and pepper and stir so they are combined. Place the chicken thighs in an oven dish and pour over the tarragon-lemon mixture and ensure …
From carolinescooking.com


EASY CREAMY CHICKEN TARRAGON RECIPE - MUNCHKIN TIME
easy-creamy-chicken-tarragon-recipe-munchkin-time image
2017-01-13 Cook for 3 minutes. Add 1 cup of chicken broth and 1/2 cup white cooking wine, bring it to a boil. Reduce the heat, cover and simmer for 25 minutes. Transfer chicken breasts to a plate. Turn the heat on high and boil …
From munchkintime.com


SPATCHCOCKED SKILLET ROASTED CHICKEN WITH TARRAGON
spatchcocked-skillet-roasted-chicken-with-tarragon image
2014-04-22 Step 1: Prepare. Preheat oven to 425 convection. You’ll need a well seasoned cast iron skillet for this recipe. Step 2: Make Herb Paste. Sprinkle salt over the garlic and mash on a cutting board with the side of a chef’s knife to …
From healthyseasonalrecipes.com


QUICK ROAST CHICKEN WITH TARRAGON SAUCE RECIPE - SAINSBURY`S …
Step by step. Put two baking trays in the oven on separate shelves and preheat to 220°C, fan 200°C, gas 7. Cook the potatoes in a pan of salted boiling water for 5 minutes, drain and toss with 2 teaspoons of olive oil and seasoning. Spread out on the upper hot tray and roast for an initial 5 minutes. Season the chicken and wrap each breast in ...
From sainsburysmagazine.co.uk


CREAMY TARRAGON CHICKEN | DON'T GO BACON MY HEART
2021-03-04 Instructions: Slice your chicken breasts right through the centre to make 4 even sized breasts. Rub 1/2 tsp salt and 1/4-1/2 tsp black pepper into the meat. Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add chicken breasts and fry both sides until golden, with the centre cooked right through.
From dontgobaconmyheart.co.uk


SEARED CHICKEN WITH CREAMY TARRAGON SAUCE - MAKEGOODFOOD.CA
Make the sauce. Pick the tarragon leaves off the stems; finely chop the leaves. Heat the reserved pan on medium. Add the cream, mustard, demi-glace, ¾ of the tarragon, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until slightly thickened.
From makegoodfood.ca


TARRAGON-DIJON ROASTED CHICKEN WITH TARRAGON CREAM PASTA
Instructions. 1. Cook pasta according to package directions. 2. Meanwhile, saute shallots and mushrooms in olive oil in a large fry pan over medium high heat, about 7 minutes until mushrooms and onions are cooked through. 3. Add in butter and allow to melt. Then add in garlic and saute for another 1 minute. 4.
From thestayathomechef.com


PAN-SEARED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P.Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan.
From makegoodfood.ca


ROASTED CHICKEN WITH TARRAGON CREAM SAUCE - SMALL SPACE, BIG …
2019-03-31 Chicken shouldn’t be moved until it lifts easily off the pan. Set chicken aside and toss vegetables in fat, being sure to coat thoroughly so they cook evenly in the oven. Place chicken on top of the veggies and bake for about 25 minutes at 450 degrees. For the cream sauce: Remove chicken and vegetables from the pan, leaving the drippings in ...
From smallspacebigtaste.co


PAN ROASTED CHICKEN WITH TARRAGON WITH MUSTARD CREAM SAUCE
Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper. Strew the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and browned on the outside.
From heartinessapproach.com


CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
2020-07-05 Season each piece with salt and pepper on both sides. Set aside, at room temperature. Pre-heat your oven to 375F (190C) with a rack in the middle. Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down.
From pardonyourfrench.com


CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE
Skip to content. Home; Breakfast; Main dish; Lunch/snacks; Salads; Favourites; POSTS; All Categories < 15 mins
From champsdiet.com


CHICKEN WITH TARRAGON CREAM SAUCE - THESUPERHEALTHYFOOD
2022-07-15 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.
From thesuperhealthyfood.com


CREAMY TARRAGON CHICKEN - COOKING FOR KEEPS
2020-08-31 It will spit and spatter. Cook for 10-15 seconds and pour in chicken stock, cream, remaining tarragon, a pinch of salt, and honey. Bring to a boil adn reduce to a simmer. Add the chicken back to the pan and simmer uncovered until the chicken is cooked through and the sauce has thickened.
From cookingforkeeps.com


CHICKEN WITH TARRAGON CREAM SAUCE - THE MIDNIGHT BAKER
Melt 2 tbs of the butter in a large skillet over medium heat. Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown. Add the chicken back to the pan. Add the garlic, stock and tarragon to the pan. Cover and simmer for 10 minutes. Mix the flour and water so there are no lumps.
From bakeatmidnite.com


CHICKEN WITH TARRAGON CREAM SAUCE – THE FINISHED DISH
2019-08-14 Remove from pan. Step 3 Add the remaining butter, shallots and mushrooms to the pan and sauté until the onions are translucent and the mushroom start to cook. Step 4 Whisk in the chicken broth, heavy cream, white wine, both mustards and tarragon. Step 5 Increase the heat until the sauce comes to a boil. The sauce will just start to thicken.
From thefinisheddish.com


CHICKEN WITH TARRAGON CREAM SAUCE - INSPIRED CUISINE
Chicken in Tarragon Cream Sauce shouts French. Served with French Fries and a glass of wine and you would think that you were eating in a Parisian Bistro. My preference for this dish is skin on chicken thighs because with this preparation, the skin gets crispy and delicious.
From inspiredcuisine.ca


CREAMY TARRAGON CHICKEN - SUPERGOLDEN BAKES
2021-10-11 Stir in the minced garlic, tarragon and mushrooms and cooke for about five minutes until the mushrooms have softened. pan frying mushrooms. Add the chicken stock and bring to a simmer. Return the chicken to the pan, cover and cook for 15-20 minutes or until almost cooked through. chicken cooking with mushrooms and stock in a pan.
From supergoldenbakes.com


TARRAGON CHICKEN - GIRL WITH THE IRON CAST
2022-07-19 Pour the all purpose flour into a bowl, then proceed to coat each side of the chicken breast in flour. Shake the breast to get rid of excess flour, repeat with remaining chicken breast. Preheat oven to 400 degrees F. In a seasoned 10 or 12 inch cast iron skillet, over medium high heat on the stovetop, add 2 tbsp oil.
From girlwiththeironcast.com


PAN ROASTED TARRAGON CHICKEN RECIPE | LEITE'S CULINARIA
2021-03-24 In a 12-inch (30-cm) ovensafe skillet over medium-high heat, warm the oil until just smoking. Cook the chicken, working in batches if necessary, skin side down, until well browned, 6 to 8 minutes. Move to a plate, skin side up. Pour off all but 1 tablespoon of fat from the skillet and return to medium-high heat.
From leitesculinaria.com


CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE RECIPE
Crusted baked chicken with tarragon cream sauce is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make crusted baked chicken with tarragon cream sauce at your home.. The ingredients or substance mixture for crusted baked chicken with tarragon cream sauce recipe that are …
From webetutorial.com


CHICKEN WITH TARRAGON • KEEPING IT SIMPLE BLOG
2022-05-05 This recipe makes great leftovers. To reheat, place the chicken and all of the remaining tarragon sauce in aluminum foil then seal well. Place it in a pre-heated oven at 350 degrees for 20 minutes or so or until hot. Double the sauce in …
From keepingitsimpleblog.com


TARRAGON CHICKEN WITH CHARDONNAY CREAM SAUCE - THE MIDNIGHT …
2015-05-16 Heat a large, heavy skillet over medium-high heat. Add butter. When butter sizzles, brown chicken well on all sides. Remove from pan. Deglaze pan with the wine. Add the tarragon, garlic, salt and pepper. Add chicken back to the pan, reduce heat, cover and simmer for 30 minutes. Remove chicken from pan and discard crushed garlic clove.
From bakeatmidnite.com


CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE FOOD
1/2 teaspoon dried tarragon: 1/4 teaspoon italian seasoning: 2 tablespoons butter, melted: 1 cup chicken broth or 1 cup white wine: 1 teaspoon dried parsley: 3/4 teaspoon dried tarragon: 1 teaspoon lemon juice: 1 cup heavy cream: salt and pepper: 1 tablespoon cornstarch, mixed with water into a paste
From wikifoodhub.com


QUICK CREAMY CHICKEN WITH TARRAGON RECIPE | DELICIOUS. MAGAZINE
Method. Heat the butter and oil in a pan, add the chicken and fry over a medium heat until golden all over. Cover, lower the heat and fry gently until cooked through. Push the chicken aside and add the shallot and garlic and cook until soft. Add the tarragon and crème fraîche and bubble for 1 minute. Serve with cooked pasta.
From deliciousmagazine.co.uk


CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE RECIPE
I serve it over mashed potates and sometimes cut the chicken breast into smaller pie. Mar 4, 2015 - This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


PAN-ROASTED CHICKEN WITH TARRAGON AND MUSTARD CREAM SAUCE
2015-01-30 Preheat the oven to 400° F. Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into 2 pieces. Reserve the back and neck for making stock. Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the ...
From nourishedkitchen.com


CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE | RECIPES.NET
2022-03-24 Add the stock, cream, and mustard and bring to a boil. Cook for about 6 minutes until the sauce has reduced by half. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat for 2 to 3 minutes until the chicken is cooked through; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.
From recipes.net


CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. Roast until cooked through ...
From bbc.co.uk


CREAMY TARRAGON CHICKEN - THE ENDLESS MEAL®
2022-03-30 Add the chicken stock, whipping cream, and tarragon and stir well. Return the chicken and any accumulated juices to the pan and let it simmer, covered, for 5 minutes, or until fully cooked. Mix the lemon juice and cornstarch in a small bowl then pour this into the pan. Stir the sauce until it thickens, about 1 minute.
From theendlessmeal.com


PAN-ROASTED CHICKEN WITH TARRAGON CRèME FRAîCHE RECIPE - FOOD …
Step 5. Rewarm the vegetables. Add the chicken stock to the skillet and boil over high heat for 2 minutes, scraping up any browned bits. Add the crème fraîche and bring to a boil, stirring ...
From foodandwine.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #poultry     #american     #easy     #beginner-cook     #kid-friendly     #chicken     #dietary     #toddler-friendly     #meat     #chicken-breasts

Related Search