Kramer Chicken Piccata With Tarragon Recipes

KRAMER CHICKEN PICCATA WITH TARRAGON

Steps:

• Cut your chicken into thin strips (this is easy if it's slightly frozen and you use a sharp knife).
• Mix the flour and garlic powder in a bowl.
• Dip the chicken strips into beaten egg, then dredge generously in the flour mixture.
• Melt the margarine in a large skillet and cook chicken quickly over medium-high heat, about 8 minutes.
• Remove chicken strips, add chicken broth and stir, making sure you get the browned flour off the bottom of the pan.
• Sauce should thicken slightly-if not, add a bit of flour which you mixed well with a little water.
• Add tarragon and place chicken back in the sauce.
• Turn heat to low, cover, and simmer about 15 minutes, adding the lemon slices for the last 5-8 minutes.
• Serve over rice or noodles.

CREAMY CHICKEN PICCATA

Steps:

• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.

CHICKEN PICCATA WITH MUSHROOMS

Steps:

• Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
• Mix together salt,pepper and flour.
• Dredge in mixture; shake off excess flour and set aside.
• Heat butter and oil in large skillet until sizzling.
• Saute breasts app 15 minutes being careful not to overcook.
• Remove from skillet and keep warm in Low oven.
• Add shallot and mushroom* and sauté a few minutes scraping the pan.
• Add remaining ingredients and cook on Med High heat for 5 minutes.
• Return the breasts to the pan and reduce sauce until thickened.
• Meanwhile cook pasta until al dente; drain.
• Place pasta and chicken on serving dish.
• Pour mushroom sauce over both.
• Add more Parmesan cheese and Enjoy!

ZOE'S CHICKEN TARRAGON

Steps:

• Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together.
• Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5 min until golden - do this in batches to stop the chicken from sweating. Remove from pan and set aside.
• Add the remaining oil to the pan and fry the mushrooms for 3 - 5 minutes until nearly cooked through. Return chicken and any juices to the pan. Pour over the white wine and simmer for 2 - 4 minutes.
• Stir in the creme fraiche, mustard and most of the tarragon. Bring to the boil and simmer for 5 minutes or until chicken is cooked through.
• Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately.