Tarragon Mustard Cream Sauce Recipes

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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

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Steps:

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

TARRAGON MUSTARD SAUCE



Tarragon Mustard Sauce image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 5

2/3 cup chicken stock
1/3 cup heavy cream
2 tablespoons Dijon mustard
2 stems fresh tarragon, leaves removed and chopped
Salt and pepper

Steps:

  • Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE



Pork Tenderloin with Tarragon-Mustard Sauce image

Make and share this Pork Tenderloin with Tarragon-Mustard Sauce recipe from Food.com.

Provided by TishT

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup creme fraiche or 1/4 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons fresh tarragon, minced
2 3/4 lbs pork tenderloin
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon canola oil
1/2 cup white wine

Steps:

  • Preheat oven to 400F.
  • In small bowl, stir together creme fraiche, mustard and tarragon.
  • Sprinkle pork tenderloins with salt and pepper.
  • Heat large skillet over medium hig heat until hot.
  • Add oil; heat until hot.
  • Cook pork 4-6 minutes or until browned, turning once.
  • Place pork in shallow roasting pan.
  • Place same skillet over high heat.
  • Add wine; bring to a boil, scraping up browned bits from bottom of skillet.
  • Pour wine mixture around pork in roasting pan.
  • Brush pork with 2 Tbs of the mustard mixture.
  • Bake 15-25 minutes or until internal tem reaches 145 Deg.
  • Place on serving platter, cover loosely with foil Place roasting pan over low heat.
  • Whisk remaining mustard mixture into pan juices.
  • Slice tenderloin into medallions; pour sauce over pork.

Nutrition Facts : Calories 332.4, Fat 13.9, SaturatedFat 5, Cholesterol 148.8, Sodium 328.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 44

WARMED TARRAGON MUSTARD SAUCE



Warmed Tarragon Mustard Sauce image

This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup half-and-half cream
1/2-1 teaspoon dried tarragon
1 tablespoon butter or 1 tablespoon olive oil
2 teaspoons fresh lemon juice
black pepper

Steps:

  • In a saucepan combine all ingredients except pepper.
  • Heat/whisk over low heat until heated through.
  • Spoon warmed, over fish or steak.
  • Sprinkle with pepper and additional tarragon.
  • DELICIOUS!

Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1

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