Mushroom Tarragon Sauce Low Fat Recipes

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MUSHROOM SAUCE



Mushroom Sauce image

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Provided by Jimmi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 cups fresh sliced mushrooms
¼ cup butter
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped mushrooms
½ teaspoon dried thyme
1 bay leaf
¼ cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

Steps:

  • In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
  • Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
  • In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g

MUSHROOM-TARRAGON SAUCE (LOW FAT)



Mushroom-Tarragon Sauce (low fat) image

This rich sauce has no cream, so it is lower in fat. Serve over panfried boneless pork chops or chicken breasts.

Provided by Mikekey *

Categories     Gravies

Time 30m

Number Of Ingredients 10

1/4 c all purpose flour
1 c low sodium chicken broth
2 tsp olive oil
1 small yellow onion, peeled and chopped
3/4 lb fresh mushrooms, sliced
2 clove garlic, peeled and minced
1/2 c white wine
1 Tbsp minced fresh tarragon (or 1 tsp. dried)
1 Tbsp unsalted butter
salt and pepper, to taste

Steps:

  • 1. In a bowl, whisk flour into broth until smooth. Set aside.
  • 2. Heat oil over medium-high heat in a large nonstick skillet. Add onions and saute, stirring, until they begin to soften. Add mushrooms and cook until they start to brown and give up some of their liquid. Stir in garlic and cook 2 minutes longer, stirring so garlic doesn't burn.
  • 3. Stir in wine. Bring to a boil and cook until liquid is almost evaporated.
  • 4. Stir flour mixture into pan. Bring just to a boil, reduce heat, and cook, stirring, for 2 minutes or until thickened.
  • 5. Stir in tarragon and butter until smooth. Season with salt and pepper.
  • 6. Serve.

SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE



Sauteed Mushrooms With Tarragon Cream Sauce image

This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.

Provided by E. Nigma

Categories     Vegetable

Time 10m

Yield 12 hors-d'oeuvre, 12 serving(s)

Number Of Ingredients 10

6 tablespoons butter
12 ounces button mushrooms
6 morels, sliced
1 shallot, minced
1/2 tablespoon dried tarragon
1 cup beef stock
1/2 cup heavy cream
1/4 cup dry white wine
crostini
salt and pepper

Steps:

  • First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
  • Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
  • Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
  • Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
  • Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
  • Serve with crostini (slices of a French bagette, toasted).

Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8

CREAMY TARRAGON SAUCE



Creamy Tarragon Sauce image

From "Light Style" , The low cal, low salt, low fat way to good food and good health. Good on chicken or fish.

Provided by FranBow

Categories     Sauces

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

1 tablespoon margarine
1 tablespoon flour
1/2 cup low sodium chicken broth
1/2 cup evaporated skim milk
1/4 cup dry white wine
1/2 teaspoon dried tarragon (or more to taste)
1 garlic clove, minced
fresh ground pepper

Steps:

  • Melt margarine in saucepan over medium heat. Stir in flour til smooth.
  • Gradually add broth stirring constantly til thick and smooth, about 4 minutes.
  • Add remaining ingredients and stir til smmoth. Makes 1 1/4 cup.

Nutrition Facts : Calories 60.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 64.1, Carbohydrate 5, Fiber 0.1, Sugar 3.1, Protein 2.7

CHICKEN THIGHS WITH MUSHROOMS AND TARRAGON CREAM



Chicken Thighs with Mushrooms and Tarragon Cream image

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon. Bring dinner back to the table with these Chicken Thighs and Mushrooms in Tarragon Cream. 7 net carbs per serving.

Provided by lowcarbmaven.com

Categories     Dinner

Time 50m

Number Of Ingredients 12

6 chicken thighs
salt and pepper
8 ounces sliced crimini mushrooms (baby portabella)
4 ounces shallots (sliced)
1/4 cup oil (divided)
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 in cube bouillon (I use Better Than Bouillon a jar)
2 tablespoons chopped tarragon
1 1/2 cups heavy cream
More tarragon for garnish (optional)

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.

Nutrition Facts : Calories 516 kcal, Carbohydrate 7 g, Protein 19 g, Fat 45 g, ServingSize 1 serving

CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE



Chicken with Creamy Mushroom, Mustard and Tarragon Sauce image

A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes.

Provided by Jennifer

Categories     Main Course

Time 35m

Number Of Ingredients 10

3 Tbsp olive oil
6-8 pieces chicken thighs (skin-on/bone-in)
1/4 cup onion (diced)
8 oz whole button mushrooms (sliced or halved, or left whole if very small)
3/4 cup dry white wine
1 1/4 cup chicken stock or broth
3/4 cup heavy cream
2 Tbsp + 1 tsp. grainy mustard ((less if using regular Dijon))
2 Tbsp fresh tarragon, chopped ((or 1 1/2 tsp. dried))
1 Tbsp cornstarch

Steps:

  • Preheat oven to 375 F. and have a baking sheet ready.
  • In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
  • Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
  • Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
  • Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

Nutrition Facts : Calories 348 kcal, Carbohydrate 10 g, Protein 5 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 236 mg, Sugar 3 g, ServingSize 1 serving

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE



Chicken in mushroom and tarragon sauce recipe image

This delicious and easy to make chicken in mushroom and tarragon sauce is perfect for dinner. Serve with new potatoes and fresh greens for a family dinner

Provided by Jessica Dady

Categories     Dinner

Time 55m

Yield Serves: 6

Number Of Ingredients 10

2tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
300g closed cup white mushrooms, wiped, trimmed and sliced
6 boneless, skinless chicken breast fillets, cubed
150ml white wine
150ml chicken stock
300ml double cream
Salt and freshly ground black pepper, to taste
3tbsp freshly chopped tarragon plus extra to garnish

Steps:

  • Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
  • Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
  • Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
  • Season to taste with salt and freshly ground black pepper and stir in the tarragon.

Nutrition Facts : @context https, Calories 493 Kcal, Sugar 3.7 g, Fat 31.9 g, SaturatedFat 16.9 g, Sodium 0.6 g, Protein 42.2 g, Carbohydrate 5.0 g

TARRAGON CHICKEN



Tarragon Chicken image

This creamy sauce is a classic with chicken--and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.

Provided by EatingWell Test Kitchen

Categories     Healthy French Chicken Recipes

Time 35m

Number Of Ingredients 10

4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground pepper, plus more to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
¼ cup finely chopped shallots
½ cup reduced-sodium chicken broth
½ cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh tarragon

Steps:

  • Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
  • Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
  • Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 3.7 g, Cholesterol 64.1 mg, Fat 6.6 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 365.4 mg, Sugar 0.7 g

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