Chicken Noodles With Tarragon Chives Recipes

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SKILLET TARRAGON CHICKEN WITH NOODLES



Skillet Tarragon Chicken with Noodles image

Provided by Anne | Craving Something Healthy

Time 30m

Number Of Ingredients 13

1 pound boneless (skinless chicken breasts, sliced and pounded into even pieces)
1 tablespoon canola oil
1 tablespoon butter
1 small onion (diced)
4 ounces baby bella mushrooms (sliced)
1 clove garlic (minced)
2 tablespoons flour
2 tablespoons tomato paste
3 cups Progresso Unsalted Chicken Cooking Stock
1 teaspoon kosher salt
1 teaspoon dried tarragon
8 ounces Pappardelle pasta noodles (broken into pieces)
3/4 cup whole milk (full fat Greek yogurt)

Steps:

  • Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
  • Heat the oil and butter in a large sauté pan over medium high heat.
  • Saute the chicken breasts until golden on each side (about 2 minutes per side)
  • Remove the chicken from the pan, and place on a plate, and set aside.
  • Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
  • Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
  • Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
  • Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
  • Remove the pan from the heat.
  • Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
  • Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
  • Serve immediately.

SAUCY TARRAGON CHICKEN



Saucy Tarragon Chicken image

"This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon," notes Mary Steiner of West Bend, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3 cups uncooked egg noodles
4 boneless skinless chicken breast halves (4 ounces each)
3/4 teaspoon dried tarragon
3/4 teaspoon lemon-pepper seasoning
1 tablespoon butter
2 cups sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/4 cup reduced-fat sour cream

Steps:

  • Cook noodles according to package directions. Meanwhile, sprinkle chicken with tarragon and lemon-pepper. In a large nonstick skillet over medium-high heat, brown chicken in butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms until tender. Add garlic; cook 1 minute longer. Add 1 cup broth and sherry, stirring to loosen browned bits from pan. , Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles; serve with chicken and sauce.

Nutrition Facts : Calories 379 calories, Fat 9g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 454mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN TARRAGON



Chicken Tarragon image

This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

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 CHICKEN LINGUINE



Tarragon Chicken Linguine image

Make and share this Tarragon Chicken Linguine recipe from Food.com.

Provided by pammyowl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces dried linguine or 6 ounces fettuccine
2 cups broccoli florets
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves (12 ounces total)
2 teaspoons olive oil or 2 teaspoons cooking oil
1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

Steps:

  • 1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
  • 2. Combine broth, cornstarch, and seasoning; set aside.
  • 3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
  • 4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 307.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 56.6, Sodium 133.8, Carbohydrate 36.4, Fiber 1.5, Sugar 1.2, Protein 26.9

CREAMY CHICKEN TARRAGON WITH EGG NOODLES



Creamy Chicken Tarragon With Egg Noodles image

You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.

Provided by 2Bleu

Categories     Whole Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 whole chicken, cut up
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 teaspoon dry ground mustard
1 tablespoon olive oil
1 small onion, finely chopped
4 ounces baby portabella mushrooms, sliced (optional)
1/2 cup dry white wine
2 cups fat-free heavy cream
3 tablespoons chopped tarragon, divided
16 ounces wide egg noodles
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish (optional)

Steps:

  • Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
  • Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
  • Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
  • Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
  • Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
  • Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.

Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

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.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

CHICKEN TARRAGON



Chicken Tarragon image

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

Provided by Sauce Lover

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1/4 cup butter
1 tablespoon shallot, chopped
1/2 cup dry white wine
2 teaspoons chopped tarragon, dried
1/4 cup chicken broth
1/4 cup heavy cream

Steps:

  • .Sprinkle chicken with salt and pepper.
  • Dredge in flour, reserving any remaining flour.
  • Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
  • Transfer chicken to a heated platter.
  • Add shallots to skillet and saute briefly.
  • Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
  • Add reserved flour, stirring to make a thick paste.
  • Sprinkle with tarragon. Stir in chicken broth.
  • Return chicken to skillet, cover and cook until tender, about 25 minutes.
  • Transfer chicken to a heated platter and keep hot.
  • Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.

Nutrition Facts : Calories 271.6, Fat 13, SaturatedFat 7.6, Cholesterol 102.4, Sodium 168.4, Carbohydrate 5.4, Fiber 0.2, Sugar 0.2, Protein 28.5

WALNUT-TARRAGON CHICKEN TENDERS



Walnut-Tarragon Chicken Tenders image

Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.

Provided by DustyLV

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 egg
½ cup milk
½ cup finely chopped walnuts
¾ cup all-purpose flour
1 tablespoon dried tarragon
salt, to taste
1 pound boneless, skinless chicken breast, cut into thin strips
¼ cup unsalted butter
½ cup vegetable oil

Steps:

  • Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  • Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 705.9 calories, Carbohydrate 22.5 g, Cholesterol 148.7 mg, Fat 54.3 g, Fiber 1.7 g, Protein 33.1 g, SaturatedFat 14.3 g, Sodium 173.5 mg, Sugar 2 g

ZOE'S CHICKEN TARRAGON



Zoe's Chicken Tarragon image

Make and share this Zoe's Chicken Tarragon recipe from Food.com.

Provided by SolightlyUK

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, cut into bite size pieces
1 ounce plain flour, 25g
2 tablespoons olive oil
9 ounces chestnut mushrooms, sliced, 250g
5 ounces white wine
300 ml creme fraiche
1/2 tablespoon Dijon mustard
2 tablespoons fresh tarragon, chopped
spinach, 1 large handful

Steps:

  • Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together.
  • Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5 min until golden - do this in batches to stop the chicken from sweating. Remove from pan and set aside.
  • Add the remaining oil to the pan and fry the mushrooms for 3 - 5 minutes until nearly cooked through. Return chicken and any juices to the pan. Pour over the white wine and simmer for 2 - 4 minutes.
  • Stir in the creme fraiche, mustard and most of the tarragon. Bring to the boil and simmer for 5 minutes or until chicken is cooked through.
  • Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately.

Nutrition Facts : Calories 663, Fat 49, SaturatedFat 22.5, Cholesterol 197.6, Sodium 149.2, Carbohydrate 12.2, Fiber 1.1, Sugar 1.9, Protein 35.2

30 MINUTE CHICKEN & TARRAGON PASTA



30 minute chicken & tarragon pasta image

Tarragon and chicken are perfect partners in this sophisticated midweek supper treat

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 30m

Number Of Ingredients 8

250g dried pasta , such as tagliatelle
2 tbsp olive oil
2 skinless boneless chicken breast fillets , cut into small pieces
2 garlic cloves , chopped
142ml carton single cream
3-4 tbsp roughly chopped fresh tarragon leaves
100g spinach leaves, thick stems removed
lemon wedges, to serve

Steps:

  • Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
  • Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
  • When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium

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2020-04-15 Preheat the oven to 350ºF (180ºC). Heat the butter in a 10- or 12-inch skillet over medium-low heat until melted and foaming, about 2 minutes. Pat the chicken dry with paper towels and then season the chicken legs with salt and pepper. Crank the heat to medium or medium-high and add the chicken to the skillet, skin-side down.
From leitesculinaria.com


MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES RECIPE
Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes. Step 3. During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat. Transfer the chicken to individual plates.
From realsimple.com


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