Tarragon Chicken With Apples For Two Recipes

TARRAGON CHICKEN WITH APPLES

Steps:

• In a nonstick skillet, brown chicken in 1 tablespoon butter for 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender; remove and keep warm., Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve with rice if desired.

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.

TARRAGON CHICKEN WITH APPLES FOR TWO

Steps:

• In a large nonstick skillet, brown chicken in 2 teaspoons butter for 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender; remove and keep warm., Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve with rice if desired.

TARRAGON CHICKEN

Steps:

• Pan-fry the chicken breasts in a splash of olive oil and a knob of butter until golden. Cover the pan, lower the heat and cook for 8-10 minutes.
• Push the chicken aside and add the shallot and garlic. Cook for 1-2 minutes, until soft. Add the fresh tarragon and the crème fraîche and cook for 1 minute.
• Season, garnish with fresh tarragon sprigs and serve with sautéed new potatoes.

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

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

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. Add the spring onions, 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. If the spring onions start to burn, 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.