Tarragon Crusted Chicken Recipes

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CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER



Chicken Breasts with Tarragon-Shallot Butter image

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

3 tablespoons olive oil
4 boneless skinless chicken breasts, about 8 ounces each
Kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon (see Cook's Note)
3/4 teaspoon freshly squeezed lemon juice
1/2 shallot, minced
Lemon wedges, for serving

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.

TARRAGON CHICKEN



Tarragon Chicken image

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

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 MUSTARD BAKED CHICKEN



Tarragon Mustard Baked Chicken image

Make and share this Tarragon Mustard Baked Chicken recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried tarragon
1 garlic clove, minced
2 slices whole wheat bread
4 chicken breasts (about 2lb or 1 kg total)

Steps:

  • Preheat oven to 350°F.
  • Mix mustard, lemon juice, tarragon and garlic in food processor or blender.
  • Process bread into crumbs.
  • Remove skin from chicken.
  • place chicken breast in greased or non stick 13 x 9 inch baking dish.
  • Spread with mustard mixture, then sprinkle with crumbs.
  • Bake for 45-55 minutes or until chicken is no longer pink inside.

BAKED TARRAGON CHICKEN BREASTS



Baked Tarragon Chicken Breasts image

WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 chicken breast halves
2 tablespoons butter
2 tablespoons Dijon mustard
3 tablespoons white wine, dry
1 teaspoon lemon juice
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
1/2 teaspoon salt (optional)
pepper, to taste

Steps:

  • Preheat oven to 350°.
  • Place chicken in a lightly spray 8x8 baking dish or casserole.
  • In a small sauce pan. melt butter.
  • Whisk in remaining ingredients.
  • Pour over chicken.
  • Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
  • Spoon sauce over chicken and serve.

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 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.

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

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