Baked Tarragon Chicken Recipes

BAKED TARRAGON CHICKEN BREASTS

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.

BAKED TARRAGON CHICKEN

Steps:

• Heat oven to 375°F.
• In a shallow dish, combine butter, mustard and garlic powder.
• In another dish, combine the bread crumbs, tarragon leaves, salt and pepper.
• Dip breasts in butter mixture and then coat with crumb mixture.
• Place in a baking dish.
• Sprinkle remaining crumbs over chicken.
• Bake at 375 F for 30-35 minutes or until chicken is fork-tender and juices run clear.

TARRAGON MUSTARD BAKED CHICKEN

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

Steps:

• Heat oil in a skillet.
• Add chicken. Brown. Remove to a plate.
• Heat butter in skillet.
• Add the leek and garlic. Saute 4 minutes.
• Add flour. Cook 1 minute.
• Whisk in wine and stock. Bring to a boil. Reduce.
• Stir in the dijon, lemon juice, sour cream and tarragon. Blend well.
• Return chicken. Cover. Simmer 30 minutes.
• Heat oven 350.
• Blanch potatoes. Drain well.
• Toss with butter. Season.
• Season chicken mix.
• Spread potato mix on top of chicken. Bake 35 minutes.

CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE

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.

TARRAGON BAKED CHICKEN

Steps:

• 1. Pre-oven to 325 degrees. Lightly grease bottom of 13x9" baking dish. With clean hands, coat each chicken breast all over with olive oil. Arrange chicken pieces in baking dish.
• 2. Gently lift a bit of the chicken breast skin and tuck some mincled garlic (plus a rosemary sprig, if desired) under the skin. Pour lemon juice over the top of chicken breasts. Sprinkle herbs and spices over tops of chicken breasts. (The more tarragon, the better!)
• 3. Bake uncovered 45 minutes to 1 hour (or when pricked with a toothpick the juices are clear. Skin will be a beautiful golden brown.
• 4. Important: Remove dish from oven and immediately cover with foil. Tuck foil into sides and corners of dish to trap steam. Allow chicken to rest for 5 minutes before serving. This ensures that the juices return to the center of each chicken breast! Option: The chicken bone is easily removed at this point by turning the breast upside down. Bone will easily pull away from meat with one pull.
• 5. Presentation. Yellow Rice and Steamed Green Beans creates a clorful plate. (Add leftover lemon juice and butter to freshly steamed green beans. Gently turn beans to coat.

TARRAGON CHICKEN WITH LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
• Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
• In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
• Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

BAKED CHICKEN TARRAGON

Steps:

• Combine all ingredients except for chicken.
• Pour mixture over chicken and let marinate in refrigerator for several hours.
• Bake chicken at 350F for 1 hour.

BAKED TARRAGON CHICKEN THOMPSON

Steps:

• Preheat oven to 350°F.
• In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.