Chicken Tenders With Tarragon Garlic Sauce Recipes

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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.

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes. The family will love this and so will guests!

Provided by Judith Hannemann

Categories     Chicken     skillet dinners

Time 30m

Number Of Ingredients 11

1 lb boneless skinless chicken breast cut in strips (see NOTES)
8 oz mushrooms (cut in half (optional))
3 tbsp butter (divided)
1 clove garlic (minced)
1 tbsp chopped fresh tarragon -OR- 1 tsp dried
2 cups chicken stock
1/2 cup heavy cream
1 tsp salt
1/4 tsp pepper
2 tbsp flour
1/4 cup water

Steps:

  • Melt 2 tbs of the butter in a large skillet over medium heat.
  • Brown chicken well on both sides and remove from pan
  • 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.
  • Cover and simmer for 10 minutes.
  • Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
  • Add the cream and heat through.
  • Serve over pasta or rice.

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 11 g, Protein 30 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 140 mg, Sodium 977 mg, Fiber 1 g, Sugar 3 g

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

TARRAGON CHICKEN



Tarragon Chicken image

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

Steps:

  • Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
  • Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
  • Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
  • 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 final scattering of tarragon to serve.

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

TARRAGON-CRUSTED CHICKEN



Tarragon-Crusted Chicken image

Fresh lemon and tarragon are a perfect match for these tender chicken breasts, creating a dish that's easy to prepare and even easier to love. Lily Julow of Lawrenceville, Georgia shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons lemon juice
1 teaspoon olive oil
2 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 200 calories, Fat 5g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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 TENDERS WITH TARRAGON-GARLIC SAUCE



CHICKEN TENDERS WITH TARRAGON-GARLIC SAUCE image

Categories     Chicken     Fry     Low Fat     Quick & Easy     Low Sodium     Dinner

Yield 4 servings

Number Of Ingredients 7

1 Pkg (about 15) chicken tenderloins
1/2 cup flour
4 Tbl cooking oil
2 cloves garlic, minced
1 cup low sodium chicken broth
1 1/2 Tbl lemon juice
2 Tbl fresh tarragon leaves, chopped

Steps:

  • Butterfly tenders to make them about 1/4 inch thick and dredge in peppered flour. Heat 1 1/2 Tbl oil in large skillet until hot but not smoking and saute' tenders until browned and cooked through on both sides, about 5-6 minutes total. Transfer to platter, cover and keep warm. Add remaining oil to skillet and add garlic over medium heat for about 30 seconds. CAREFULLY add broth and deglaze. Boil to reduce by about 1/4 to 1/3, about 5 minutes. Add lemon juice and tarragon and stir. Return chicken to skillet with any platter juices and heat for abut 1 minute. Remove chicken to a warm platter and pour the tarragon garlic sauce over to serve.

GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT



Grilled Chicken Skewers With Tarragon and Yogurt image

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.

Provided by Clare de Boer

Categories     dinner, lunch, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
8 scallions, trimmed
6 pita breads
2 1/2 cups full-fat Greek yogurt
1/4 cup fresh lime juice (from 2 limes)
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 garlic clove, crushed
1 (2-inch) piece fresh ginger, peeled and finely grated
2 teaspoons roasted cumin seeds, bruised using a mortar and pestle
1/4 cup unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
1/4 cup chopped fresh tarragon, mint or both, plus more torn herbs for serving

Steps:

  • Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
  • Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
  • Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
  • Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
  • Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
  • Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
  • Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
  • Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
  • Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

SPICY TARRAGON YOGURT CHICKEN



Spicy Tarragon Yogurt Chicken image

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

1 bunch fresh tarragon sprigs, leaves only
½ cup plain Greek-style yogurt
¼ cup harissa sauce (see footnote for recipe link)
2 garlic cloves, peeled
2 tablespoons vinegar or citrus juice
1 tablespoon ground cumin
2 teaspoons kosher salt
4 large chicken breast halves
¼ cup harissa sauce, for garnish
4 sprigs tarragon, for garnish

Steps:

  • Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
  • Garnish with harissa sauce and a sprig of tarragon.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 2.9 g, Cholesterol 151.8 mg, Fat 7 g, Fiber 0.2 g, Protein 56.6 g, SaturatedFat 2 g, Sodium 1280.5 mg, Sugar 1.7 g

CHICKEN TENDERS WITH TARRAGON HONEY MUSTARD



Chicken Tenders With Tarragon Honey Mustard image

Make and share this Chicken Tenders With Tarragon Honey Mustard recipe from Food.com.

Provided by Kaarin

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup milk
1 cup peanut oil, for frying
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon

Steps:

  • Mix the honey, mustard and tarragon ahead to blend flavors. Store in refrigerator overnight or longer.
  • Cut the chicken into 1/2 x 2 inch strips.
  • Mix the flour, salt, pepper and garlic powder in a shallow bowl.
  • Dip chicken in milk then roll in flour to coat well. Shake off excess, then dip in milk and roll in flour again.
  • Place chicken on waxed paper.
  • Pour oil into a heavy pan, about 1/4 inch deep. Heat over medium high to 350 degrees.
  • Fry chicken in batches turning once until golden brown.
  • Drain on paper towels and serve with dipping sauce.

Nutrition Facts : Calories 836.4, Fat 57.2, SaturatedFat 10.3, Cholesterol 70.1, Sodium 465.5, Carbohydrate 49.9, Fiber 1.5, Sugar 17.8, Protein 31.8

CHICKEN IN A TARRAGON VINEGAR SAUCE



Chicken in a Tarragon Vinegar Sauce image

I first had this at my aunt and uncle's house last summer. I'm not sure where they got it from, but it is the most amazing recipie. I've never been a big fan of tarragon, but this chicken is incredibly moist and delicious. I wasn't even that hungry and I finished off my entire plate. The key is to use fresh tarragon. This is a great light dish and can easily be doubled. Also, a little big of regular onion can be subsituted if you don't have shallots. I recommend serving this with roasted red-skinned potatoes and fresh green beans.

Provided by Brinn

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 chicken breast halves (with skin and bone)
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low sodium chicken broth
1 1/2 tablespoons chopped fresh tarragon

Steps:

  • Melt butter in heavy medium skillet over medium-high heat.
  • Sprinkle chicken with salt and pepper.
  • Add to skillet and cook until golden, about four minutes per side.
  • Transfer chicken to plate.
  • Add shallots to skillet and sauté 30 seconds.
  • Add vinegar; boil until reduced to a glaze, about two minutes.
  • Stir in broth.
  • Return chicken, skin side up, to skillet.
  • Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
  • Using tongs, transfer chicken to two plates.
  • Add tarragon to liquid in skillet.
  • Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
  • Spoon sauce over chicken.

Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.9, Sodium 169.3, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 19.2

CHICKEN WITH TARRAGON-CAPER SAUCE WITH MIXED GREENS



Chicken with Tarragon-Caper Sauce with Mixed Greens image

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons drained capers
4 roasted, grilled, or poached boneless chicken breast halves
6 cups mesclun salad blend (about 4 ounces)
2 tablespoons olive oil
1/4 cup roasted red peppers from jar, thinly sliced

Steps:

  • Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
  • Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

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2022-03-22 Instructions. Heat the oven to 375 degrees F. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and ½ teaspoon of dried tarragon. Set aside. Coat the chicken with olive oil and arrange the pieces, skin-side up, in a large roasting pan.
From recipes.net


CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE RECIPE
Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Step 3. Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or ...
From myrecipes.com


CREAMY TARRAGON SAUCE - SAVOR THE BEST
2021-06-05 Prepare sauce: Immediately add the garlic. S auté for 30 seconds; then add the wine. Cook the wine for 30 more seconds to let the alcohol burn off; then pour in the chicken broth. Bring to a boil and reduce by half. Adjust the heat to medium and stir in cream, honey, lemon juice, salt, and pepper.
From savorthebest.com


TARRAGON CHICKEN - POSH JOURNAL
2020-11-05 Add chicken broth and bring it to a boil for about 2 minutes. Step 6. Lower the heat, and add heavy cream and tarragon sauce. Cook, stirring occasionally until the sauce is heated through for about 3 minutes or until the sauce starts to …
From poshjournal.com


BAKED TARRAGON CHICKEN - CAROLINE'S COOKING
2015-10-18 Instructions. Mix together the tarragon, mustard, garlic, lemon juice and some salt and pepper and stir so they are combined. Place the chicken thighs in an oven dish and pour over the tarragon-lemon mixture and ensure all of the thighs are well coated. Allow to marinate for 30 min to 2 hours, as far as possible.
From carolinescooking.com


WHOLE30 CHICKEN TENDERS - THE ALMOND EATER
2022-08-13 Step-by-step instructions. Step 1: Prepare the breading station. Whisk the egg in a shallow bowl. Stir the flours and seasonings together in another bowl. Step 2: Coat the chicken. Dip a chicken tender in the egg, then into the flour mixture, making sure to coat both sides.
From thealmondeater.com


CRISPY CURRY CHICKEN TENDERS WITH CREAMY HONEY MUSTARD SAUCE
2014-04-17 Combine the buttermilk, Greek yogurt, curry powder, dried tarragon and minced garlic in a large bowl. Stir it all together thoroughly. Add the chicken tenders to the bowl and make sure they are well coated in the marinade. Cover the bowl and set it in the refrigerator for an hour to let the chicken develop flavor.
From jeanieandluluskitchen.com


CHICKEN RILLETTE | CALGARY CO-OP
Ingredients 4 Chicken Thighs 1 tbsp Whole Coriander 4 Bay Leaves 1 bunch Tarragon 4 Star Anise 4 Garlic Cloves 1/4 Onion Wedge 1 tsp Onion Powder 1 large Carrot (rough chopped) 1 stem Celery (rough chopped) 1/4 lb Cal & Gary's unsalted butter 3 cups Cal & Gary's Olive Oil 1/2 bunch Parsley 1 cup ...
From calgarycoop.com


SAUTéED TARRAGON CHICKEN WITH WHITE WINE SAUCE RECIPE
2022-04-29 Place the tarragon chicken inside a freezer bag or a freezer safe container. Put inside the freezer where it can last for up to 2 months. When ready to serve, thaw the chicken overnight in the refrigerator. Reheat using a large skillet for about 20 minutes or until the chicken and sauce are heated through.
From recipes.net


TARRAGON CHICKEN WITH VEGETABLES - RACHEL COOKS®
2022-01-28 Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes. Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook ...
From rachelcooks.com


7 CHICKEN WITH TARRAGON SAUCE IDEAS | RECIPES, COOKING RECIPES, …
Jan 9, 2018 - Explore Sandy Peterson's board "Chicken with tarragon sauce" on Pinterest. See more ideas about recipes, cooking recipes, healthy recipes.
From pinterest.com


CREAMY TARRAGON CHICKEN - THE ENDLESS MEAL®
2022-03-30 Add the white wine and bring the pan to a boil for 1 minute. ½ cup finely minced red onion, 2 cloves garlic, ½ cup dry white wine. Add the chicken stock, whipping cream, and tarragon and stir well. Return the chicken and any accumulated juices to the pan and let it simmer, covered, for 5 minutes, or until fully cooked.
From theendlessmeal.com


CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE - FOR THE LOVE OF …
2013-06-24 Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent. Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.
From fortheloveofcooking.net


CHICKEN WITH TARRAGON CREAM SAUCE - INSPIRED CUISINE
Chicken in Tarragon Cream Sauce shouts French. Served with French Fries and a glass of wine and you would think that you were eating in a Parisian Bistro. My preference for this dish is skin on chicken thighs because with this preparation, the skin gets crispy and delicious.
From inspiredcuisine.ca


CHIPOTLE CHICKEN & PINTO BEAN TOSTADAS WITH TOMATO SALSA
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic.Thinly slice the scallions, separating the white bottoms and hollow green tops.Drain and rinse the beans.Halve the tomatoes.Roughly chop the pepper.
From blueapron.com


TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
2016-05-06 Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and add the vermouth (or white wine). …
From nigella.com


CHIPOTLE CHICKEN & PINTO BEAN TOSTADAS WITH TOMATO SALSA
Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Turn off the heat. Add the sauce and stir to coat. Taste, then season with salt and pepper if desired.
From blueapron.com


CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
Method 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... Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the …
From bbc.co.uk


THE 14 BEST FAST FOOD CHICKEN TENDERS OF 2022, RANKED
16 hours ago 14. Del Taco — Crispy Chicken Strips Del Taco. Tasting Notes: The absolute worst. For the record, I love Del Taco. I think they do a much better job approximating the flavors of Mexican food ...
From uproxx.com


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