Chicken In Mushroom And Tarragon Sauce Recipes

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE

Steps:

• Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
• Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
• Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
• Season to taste with salt and freshly ground black pepper and stir in the tarragon.

CHICKEN WITH TARRAGON SAUCE

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.

CHICKEN WITH CREAMY TARRAGON MUSHROOM SAUCE

Steps:

• Heat 2 teaspoons oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to skillet and cook, turning occasionally, until chicken is cooked through, 8-10 minutes. Transfer to plate; cover to keep warm.
• Add remaining 1 teaspoon oil to skillet. Add mushrooms and garlic and cook, stirring often, until mushrooms are softened, about 5 minutes. Add wine and bring to boil. Cook until wine is slightly reduced, about 3 minutes. Remove pan from heat and stir in yogurt, mustard, tarragon, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve chicken with mushroom sauce.
• Serving size: 1 chicken breast with about 1/4 cup mushrooms and sauce

MUSHROOM TARRAGON CHICKEN

Steps:

• Dredge chicken in flour mixture and brown on all sides in butter.
• Remove and set aside.
• Add onions, garlic and mushrooms to pan and cook until limp.
• Stir in sugar, tarragon and wine.
• Return chicken; cover and simmer for 25 minutes.
• Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
• heat until sauce thickens.
• Sprinkle with green onion.

CHICKEN CREPES WITH CREAMY TARRAGON SAUCE

Steps:

• In a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
• While the batter is chilling, prepare the filling.
• In a medium bowl combine all filling ingredients together.
• Spray a nonstick sauté pan with Butter flavored spray.
• Heat pan on medium high heat for one minute.
• Pour a scant 1/4 crepe batter into the pan using a circular motion.
• You will want the crepe to be approximately 6" in diameter.
• Slant the pan to evenly distribute the batter.
• Cook until the crepe is golden- about 1 minute per side.
• Remove and place in between sheets of waxed paper.
• Continue process until you have 6 crepes.
• Place 1/3 cup filling mixture on crepe and roll up tightly.
• Place seam side down in a microwave safe dish.
• Save any additional filling that is left over.
• To Prepare The Sauce: Place flour in a saucepan.
• Gradually add the milk and chicken broth, stirring with a whisk until well blended.
• Stir in tarragon, salt, pepper and Worcestershire sauce.
• Add any remaining filling mixture to sauce.
• Cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
• Cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
• Pour sauce over crepes and serve.

CHICKEN & MUSHROOMS IN TARRAGON SAUCE

Steps:

• Cut chicken into bite size pieces& cook along with the mushrooms in the olive oil in a skillet over medium heat.
• Stir often until chicken is done.
• Drain, discarding all the drippings& set aside in a bowl, keeping the chicken& mushrooms warm.
• In the same skillet, stir together the whipping cream& flour,& add the salt& tarragon.
• Cook& stir until thick& bubbly,& return the chicken& mushrooms to the skillet.
• Cook& stir until heated through,& serve over hot bed of rice.