Tarragon Chicken Breasts With Buttered Leeks Recipes
CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
CHICKEN WITH TARRAGON SAUCE
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
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.
JERRY TRAUNFELD'S TARRAGON CHICKEN BREAST WITH BUTTERY LEEKS
This dish, featured in Rob Kasper's column, tastes like spring. Try it with fresh asparagus and baby new potatoes. From the Splendid Table's How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift. Jerry Traunfeld is a chef in Woodinville, Washington and the author of The Herbfarm Cookbook.
Provided by Chef Kate
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place leeks in a large skillet with chicken broth and 2 tablespoons of the butter.
- Cook at a gentle boil over medium heat until the leeks are tender and the broth has boiled down far enough so that the leeks are no longer completely submerged; this should take about 8 to 10 minutes.
- Sprinkle both sides of the chicken breasts with salt and pepper.
- Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly.
- Reduce the heat to low; after 10 minutes, test the chicken for doneness. It should feel firm when you press it. If breast pieces are large, it could take as long as 15 minutes, but don't overcook them.
- When the chicken is done, transfer it to a warm platter.
- Increase the heat under the leeks to high; stir in the lemon juice , the remaining 2 tablespoons of butter and the tarragon.
- When the butter melts, season with salt and pepper to taste.
- Pour the leek sauce over the chicken and serve.
CHICKEN BREASTS IN TARRAGON CREAM
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
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.
HERBED CHICKEN BREASTS WITH BUTTERED LEEKS
Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.
Provided by echo echo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
- Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
- Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
- Reduce the heat to low and cook, covered, 10-15 minutes until done.
- Remove chicken and keep warm on a warmed platter.
- Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
- Pour the leek sauce over the chicken and serve.
Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9
TARRAGON CHICKEN BREASTS WITH BUTTERED LEEKS
Steps:
- Put the leeks in a large skillet with the chicken broth and 2 tablespoons of the butter. Cook them at a gentle boil over medium heat until they are tender and the broth has boiled down far enough that the leeks are no longer completely submerged. This should take about 8 minutes. Sprinkle both sides of the chicken breast with salt and pepper. Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly. Reduce the heat to low. In 10 minutes test the chicken for doneness. It should feel firm when you press on it, and if you cut a slit into the thickest part of a breast, there should be no sign of translucence. If the breast piece are large, it could take as much as 15 minutes, but don't over cook them. When the chicken is done, lift the pieces from the leeks and put them on a warm platter. Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 tablespoons butter and the tarragon. When the butter melts, taste the sauce and add salt and pepper if you think it needs it. Pour the leek sauce over the chicken and serve.
RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF
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
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
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CREAMY TARRAGON-DIJON CHICKEN WITH LEEKS - 40 APRONS
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Reviews 1Category Main CourseCuisine FrenchTotal Time 35 mins
- Preheat oven to 375º. Remove chicken from brine and pat dry with paper towels. Season with pepper (and salt, if you did NOT brine). Heat 1 tablespoon oil in large oven-proof skillet over medium-high heat. Place chicken carefully in skillet and cook 5 minutes on each side. Place skillet in oven for 15-20 minutes or until cooked through.*
- Remove skillet from oven and remove chicken to plate. Add leeks and garlic to the skillet over medium to medium-low heat. Cook about 5 minutes, or until softened. Reduce heat to low to medium-low.
- Add chicken, lemon juice, and 2 teaspoons chopped tarragon and let cook for about 1-2 minutes. Serve with rice, pasta, or grain of your choice. Garnish with fresh tarragon and lemon slices.
TARRAGON AND LEEK CHICKEN RECIPE | SCHWARTZ
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Cuisine FrenchCategory EntréesServings 4
- Meanwhile, grill the chicken for 10 minutes under a high heat, turning often. Add the Tarragon and stock to the leeks. Bring to the boil and simmer for 5 minutes. Sprinkle the Paprika & Onion Chicken Seasoning over the chicken and cook for a further 10 minutes.
- Meanwhile, mix the cornflour with 2 tbs water and add to the pan with the cream. Bring back to the boil, stirring. Season to taste. Serve with mashed potatoes.
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE …
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5/5 Servings 4
- In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. 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 soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.9/5 (22)Total Time 45 minsCategory Dinner, MainCalories 422 per serving
- Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
- Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
TARRAGON CHICKEN WITH LEEKS » THE CANDIDA DIET
From thecandidadiet.com
- Place chicken breast between two sheets of plastic wrap or wax paper and pound with a meat mallet to about a 1/2 inch thickness. Season both sides of breast with dried tarragon, salt and pepper, set aside.
- In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut. Sauté chicken breast until lightly browned on both sides and juices run clear, about 2 minutes per side. Transfer chicken breast to a plate, cover loosely with foil.
- Trim away dark green leaves and root end of leek. Split leek in half lengthwise and rinse under running water, separating layers, to wash away any dirt.
- In the same skillet over medium heat, add remaining tablespoon of oil. Place leek halves cut side down in skillet and sauté for 5 minutes. Add water or chicken broth to skillet, cover and cook until leeks are tender and nicely caramelized, about 15 minutes. Transfer leeks to platter with chicken breast.
CHICKEN BUTTER BEAN AND LEEK PIE - LEGENDARY RECIPES
From legenrecipes.com
- Preheat the oven to 200°C/gas 6. Heat the oil in a saucepan add the chicken and leeks and fry for 4-5 minutes until the chicken begins to brown.
- Stir in the flour and 450ml of the milk, bring to the boil and stir until thickened. Stir in the tarragon half the cheese and the butter beans and season well. Tip into an ovenproof dish.
- Mix together the mashed potato, remaining milk, butter and the remaining cheese and pipe or spoon over the chicken mixture.
CHICKEN WITH TARRAGON AND LEEKS RECIPE | REAL SIMPLE
From realsimple.com
- Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
- Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
- Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
- Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
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