Chicken Breast With Tarragon Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CREAMY MUSTARD & TARRAGON CHICKEN



Creamy mustard & tarragon chicken image

Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 5

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
  • Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium

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

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Steps:

  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN BREAST WITH TARRAGON CREAM SAUCE



Chicken Breast With Tarragon Cream Sauce image

Make and share this Chicken Breast With Tarragon Cream Sauce recipe from Food.com.

Provided by Chellsy302

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
2 tablespoons snipped chives
salt
pepper

Steps:

  • Season chicken with salt and pepper. In a skillet, melt butter with oil over medium heat.
  • Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes or until chicken is cooked through. Put chicken aside; keep warm.
  • Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
  • Season to taste with salt and pepper.
  • Pour sauce over chicken and sprinkle with chives.

CHICKEN BREASTS IN TARRAGON CREAM



Chicken Breasts in Tarragon Cream image

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

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice

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.

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

One 4- to 4 1/2-pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
Salt and pepper
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon
3 egg yolks

Steps:

  • Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Categories     Chicken     Dairy     Herb     Poultry     Roast     Kid-Friendly     Summer     Bon Appétit     Small Plates

Yield Makes 4 Servings

Number Of Ingredients 7

1 4- to 4-1/2 pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon

Steps:

  • Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.

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

More about "chicken breast with tarragon cream sauce recipes"

SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
sauted-chicken-breasts-with-tarragon-cream-sauce image
2013-12-07 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 …
From foodandwine.com
5/5 (2)
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.


CHICKEN WITH TARRAGON CREAM SAUCE - THE MIDNIGHT …
chicken-with-tarragon-cream-sauce-the-midnight image
Melt 2 tbs of the butter in a large skillet over medium heat. Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown. Add the chicken back to the pan. Add the garlic, stock and tarragon to the pan. …
From bakeatmidnite.com


CHICKEN TARRAGON IN LEMON CREAM SAUCE
chicken-tarragon-in-lemon-cream-sauce image
When I started organizing the recipes for my blog, the Chicken Tarragon in lemon cream sauce ... Enjoy the Chicken Tarragon in Lemon Cream Sauce with wild Rice, or Buttered Noodles and a side of steamed vegetables. 5.0 …
From persianmama.com


CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE - FOOD …
chicken-in-tarragon-mustard-cream-sauce-recipe-food image
Directions. In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until ...
From foodandwine.com


CHICKEN BREASTS WITH CREAMY TARRAGON MUSHROOM …
chicken-breasts-with-creamy-tarragon-mushroom image
Sauté for 5-8 minutes. Add garlic and tarragon and sauté for 1-2 more minutes. Remove from skillet with slotted spoon. Add 1 tablespoon vegetable oil to oil in pan already. On waxed paper, mix together flour, tarragon, salt & pepper. …
From recipetips.com


CHICKEN WITH TARRAGON CREAM SAUCE RECIPE FROM RACHAEL …
chicken-with-tarragon-cream-sauce-recipe-from-rachael image
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 …
From rachaelrayshow.com


CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
creamy-tarragon-chicken-with-step-by-step-photos-eat image
2019-03-12 Step 3. Add the white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced. Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape …
From eatlittlebird.com


EASY CREAMY CHICKEN TARRAGON RECIPE - MUNCHKIN TIME
easy-creamy-chicken-tarragon-recipe-munchkin-time image
2017-01-13 Cook for 3 minutes. Add 1 cup of chicken broth and 1/2 cup white cooking wine, bring it to a boil. Reduce the heat, cover and simmer for 25 minutes. Transfer chicken breasts to a plate. Turn the heat on high and boil …
From munchkintime.com


CREAMY TARRAGON CHICKEN - SUPERGOLDEN BAKES
2021-10-11 Stir in the minced garlic, tarragon and mushrooms and cooke for about five minutes until the mushrooms have softened. pan frying mushrooms. Add the chicken stock and bring to a simmer. Return the chicken to the pan, cover and cook for 15-20 minutes or until almost cooked through. chicken cooking with mushrooms and stock in a pan.
From supergoldenbakes.com


CHICKEN WITH TARRAGON • KEEPING IT SIMPLE BLOG
2021-01-04 This recipe makes great leftovers. To reheat, place the chicken and all of the remaining tarragon sauce in aluminum foil then seal well. Place it in a pre-heated oven at 350 degrees for 20 minutes or so or until hot. Double the sauce in …
From keepingitsimpleblog.com


KETO CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE - ATKINS
Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
From atkins.ca


ROAST CHICKEN BREAST WITH CREAMY TARRAGON SAUCE - BUTTER N THYME
2018-03-14 Cooking Chicken Breasts. Place chicken breast in the middle of the oven at 400 degrees. Roast chicken until internal temperature of 158 is reached (Suggest using meat temperature probe/ meat thermometer. The chicken will rest outside of the oven and continue to increase in temperature all the way up to 165 degrees, Rest a minimum of 3 minutes.
From butter-n-thyme.com


TARRAGON CHICKEN - NICKY'S KITCHEN SANCTUARY
2021-11-15 Heat the oil in a large frying pan over a medium-high heat. Take the chicken breasts and sprinkle the salt and pepper over both sides. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden. Turn the chicken over and move them to one side of the pan.
From kitchensanctuary.com


CHICKEN WITH TARRAGON CREAM SAUCE - THESUPERHEALTHYFOOD
2022-07-15 Preheat the oven to 200C/400F/Gas 6. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. Roast until cooked through – about 20 minutes. Remove the chicken from …
From thesuperhealthyfood.com


CHICKEN WITH MUSHROOM AND TARRAGON CREAM SAUCE
2017-06-21 Season with black pepper. Bring the sauce to a simmer and reduce by 1/2 – approximately 5-7 minutes. Taste sauce for seasoning and adjust as needed. Add the chopped tarragon at the very last minute. Transfer browned chicken to a serving platter and spoon the mushroom and tarragon sauce overtop.
From cookprimalgourmet.com


CHICKEN BREAST WITH LEMON AND TARRAGON SAUCE | DINNER RECIPES
2019-07-02 Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 mins. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice.
From goodto.com


SUN DRIED TOMATO STUFFED CHICKEN BREAST - THE BEST BLOG RECIPES
2022-08-05 FIFTH STEP: Use a toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper. SIXTH STEP: Preheat the oven to 400°F. SEVENTH STEP: Heat olive oil in a large skillet over medium-high heat. Sear the chicken, browning for several minutes on each side.
From thebestblogrecipes.com


PAN-SEARED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
While the rice continues to cook, on a lined sheet pan, toss the broccoli with a drizzle of oil; season with S&P.Arrange in a single, even layer and roast, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
From makegoodfood.ca


CREAMY TARRAGON CHICKEN - COOKING FOR KEEPS
2020-08-31 It will spit and spatter. Cook for 10-15 seconds and pour in chicken stock, cream, remaining tarragon, a pinch of salt, and honey. Bring to a boil adn reduce to a simmer. Add the chicken back to the pan and simmer uncovered until the chicken is cooked through and the sauce has thickened.
From cookingforkeeps.com


CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE | RECIPES.NET
2022-03-24 Add the stock, cream, and mustard and bring to a boil. Cook for about 6 minutes until the sauce has reduced by half. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat for 2 to 3 minutes until the chicken is cooked through; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.
From recipes.net


KETO CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE
Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
From atkins.com


SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE
2022-04-20 Instructions. Season the chicken with salt and the pepper and add it to the pan. Cook the chicken for about 5 minutes until brown. Turn and cook for 4 to 5 minutes more, until just done. Stir in the onion and cook for about 2 minutes, until starting to soften. Increase the heat to moderate; whisk in the wine and the tarragon, and cook for about ...
From recipes.net


TARRAGON CHICKEN - GIRL WITH THE IRON CAST
2022-07-19 Pour the all purpose flour into a bowl, then proceed to coat each side of the chicken breast in flour. Shake the breast to get rid of excess flour, repeat with remaining chicken breast. Preheat oven to 400 degrees F. In a seasoned 10 or 12 inch cast iron skillet, over medium high heat on the stovetop, add 2 tbsp oil.
From girlwiththeironcast.com


CHICKEN BREAST WITH TARRAGON-MUSTARD CREAM SAUCE (SOUTH BEACH …
2013-12-17 Preheat a large skillet over medium heat. Melt margarine with oil, then brown the chicken breasts on both sides. Reduce heat to low, cover and cook for about 15 minutes, until cooked through. Transfer to a serving plate and keep warm. Add mustard and tarragon to skillet.
From dietplan-101.com


QUICK CREAMY CHICKEN WITH TARRAGON RECIPE | DELICIOUS. MAGAZINE
Heat the butter and oil in a pan, add the chicken and fry over a medium heat until golden all over. Cover, lower the heat and fry gently until cooked through. Push the chicken aside and add the shallot and garlic and cook until soft. Add the tarragon and crème fraîche and bubble for 1 minute. Serve with cooked pasta. Subscribe.
From deliciousmagazine.co.uk


CHICKEN WITH CREAMY TARRAGON-MUSTARD SAUCE RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes; turn and reduce heat to medium-low. Cover and cook 12 minutes or until chicken is done. Remove chicken from pan; keep warm.
From myrecipes.com


CREAMY LEMON TARRAGON CHICKEN / THE GRATEFUL GIRL COOKS!
Make Sauce: Sauté sliced green onions in leftover butter in skillet on medium-low heat until they become tender (about 2 minutes). Add lemon juice, lemon zest, and dried tarragon to skillet and stir, to combine. Pour whipping cream into skillet. Whisk or stir the sauce well, while continuing to cook on medium-low heat.
From thegratefulgirlcooks.com


CHICKEN WITH TARRAGON CREAM SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
Preheat the oven to 200C/400F/Gas 6. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. Roast until cooked through - about ...
From bbc.co.uk


TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
2016-05-06 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 …
From nigella.com


CHICKEN BREAST WITH TARRAGON SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chicken Breast With Tarragon Sauce : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHICKEN BREASTS WITH TARRAGON-MUSTARD CREAM SAUCE
Directions. 1 Lightly season chicken breasts with salt and pepper. 2 Preheat a large skillet over medium heat. 3 Melt butter with olive oil, then brown the chicken breasts on both sides. 4 Reduce heat to low, cover and cook for about 15 minutes, until cooked through. Transfer to a serving plate and keep warm. 5 Add mustard and tarragon to skillet.
From smoothbites.com


CHICKEN BREASTS WITH LEMON AND TARRAGON SAUCE RECIPE - DELICIOUS.
Method. Preheat the oven to 200°C/fan180°C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ...
From deliciousmagazine.co.uk


CHICKEN BREASTS WITH TARRAGON-CAPER SAUCE RECIPE | MYRECIPES
Sprinkle the chicken with salt and pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from pan. Step 3. Add shallots to pan; sauté 1 minute or until tender. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, capers, juice, and tarragon to pan. Bring to a boil; cook until reduced to 1/2 cup (about ...
From myrecipes.com


PAN-SEARED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P.Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan.
From makegoodfood.ca


CREAMY TARRAGON CHICKEN - DON'T GO BACON MY HEART
2021-03-04 Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side. Lower heat to medium. Add in shallots and fry until they begin to soften/brown, then add garlic and fry for another 1-2mins.
From dontgobaconmyheart.co.uk


CHICKEN BREASTS WITH TARRAGON CREAM SAUCE - RECIPE | COOKS.COM
Peel, seed and dice tomato. Chop tarragon leaves. Heat 1 1/2 tablespoons of butter in large frying pan over medium heat. Fry bread until golden on each side, about 5 minutes total.
From cooks.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #very-low-carbs     #main-dish     #poultry     #easy     #beginner-cook     #dinner-party     #chicken     #stove-top     #dietary     #one-dish-meal     #low-sodium     #high-protein     #low-carb     #inexpensive     #high-in-something     #low-in-something     #meat     #chicken-breasts     #equipment

Top Asked Questions

How do you cook chicken breast in tarragon sauce?
Shake off any excess flour. In a seasoned cast iron pan over medium high heat, I sear the chicken breasts on each side for 2-3 minutes until they develop a nice golden brown crust. Don’t worry about fully cooking them, the chicken breast will finish cooking in the sauce. Now comes the best part, the tarragon sauce!
How to cook chicken breast in a skillet with cream?
In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits.
How do you thicken sauce with tarragon and cream?
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.
What to serve with tarragon mustard chicken breast?
This chicken breast surrounded by delicious tarragon mustard sauce is such a star, but of course you need a side! I recommend rice, vegetables, or potatoes to help soak up all the delicious tarragon sauce. I used a garlic and herb boxed rice ( hey, no shame in boxed rice! ), but feel free to use your personal favorite.

Related Search