Chicken With Mustard And Tarragon Cream Sauce Recipes

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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

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

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

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

CREAMY MUSTARD AND TARRAGON CHICKEN



Creamy Mustard and Tarragon Chicken image

These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!

Provided by blancdeblanc

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup finely chopped red onion
½ cup low-sodium chicken broth
½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon

Steps:

  • Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
  • Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
  • Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
  • Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 11 g, Cholesterol 93.5 mg, Fat 9.7 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 0.9 g

TARRAGON CREAM CHICKEN



Tarragon Cream Chicken image

This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.

Provided by IngridH

Categories     Chicken Breast

Time 21m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast tenders
1 tablespoon all-purpose flour
2 tablespoons olive oil
1/4 cup shallot, sliced
1 garlic clove, minced
3/4 cup chicken broth
1 tablespoon tarragon, fresh, chopped
1/4 cup whipping cream

Steps:

  • Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
  • Heat oil in a large skillet.
  • Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
  • Add shallots and garlic. Cook 1 minute.
  • Add broth and tarragon. Cook 2 minutes.
  • Remove chicken to warm serving platter.
  • Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
  • Pour sauce over chicken and serve.

ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE



Chicken with Mustard and Tarragon Cream Sauce image

Categories     Chicken     Mustard     Braise     Sauté     Low Carb     Quick & Easy     Brandy     Tarragon     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Steps:

  • Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
  • Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
  • Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

More about "chicken with mustard and tarragon cream sauce recipes"

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE RECIPE | …
2003-04-01  · Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over …
From bonappetit.com
3.7/5 (4)
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  • Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
  • Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
  • Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
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CHICKEN THIGHS WITH CREAMY MUSHROOM TARRAGON SAUCE
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5/5 (10)
Total Time 35 mins
Category Main Course
Calories 348 per serving
  • In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
  • Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
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CHICKEN WITH MUSTARD CREAM SAUCE — LET'S DISH RECIPES
2018-12-20  · Season chicken breasts with salt and pepper. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour …
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Calories 264 per serving
  • Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
  • Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
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CHICKEN WITH TARRAGON CREAM SAUCE RECIPE FROM RACHAEL …
Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, …
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CHICKEN WITH TARRAGON-MUSTARD CREAM SAUCE RECIPE ...
2019-06-14  · Recipes » Main Dish Recipes » Chicken Recipes » Chicken with Tarragon-Mustard Cream Sauce. Chicken with Tarragon-Mustard Cream Sauce. Jump to Recipe. by …
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Category Main Dish Recipes
Cuisine American
Total Time 20 mins
  • Gently pound the chicken breasts between 2 sheets of plastic wrap to a uniform thickness of about 1/2-inch, then season on both sides with salt and freshly ground black pepper.
  • Heat 1-1/2 tablespoons of the butter in a heavy pan over medium-high heat. Add the chicken and cook until golden and just cooked through, about 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
  • Add the remaining butter to the pan and reduce the heat to medium. Whisk in the flour and combine well. Cook, whisking constantly until the flour is pale golden in color, 1-1/2 to 2 minutes.
  • Add the wine and combine until smooth, 1 minute longer. Add the mustard and half-and-half and continue cooking until the sauce is creamy and smooth, 1 to 2 minutes additional. Stir in the tarragon and add salt and pepper to taste.
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CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE - RECIPES.NET
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2013-12-07  · Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet. Step 2. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over …
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SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE ...
2013-12-07  · Step 2. 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 …
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  • 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.
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SAUTéED CHICKEN WITH MUSTARD-TARRAGON CREAM SAUCE ...
2021-01-09  · Whisk in the broth, cream and mustard, reduce the heat to medium and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 4 minutes longer. Stir in the tarragon and season with salt and pepper. Return the chicken to the pan and toss it in the sauce to coat well. Cook just until the chicken is warmed through.
From williams-sonoma.com
4/5 (1)
Total Time 40 mins
Servings 4-6
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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.
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2021-12-23  · Low Carb Honey Mustard Chicken Keto Friendly Recipe. 6 hours ago Fry the coated chicken in the oil until just browned Add the chicken stock (or bone broth if using) and stir, scraping any extra pieces of almond flour off the bottom of the pan Add the Dijon mustard and maple syrup to the sauce and stir to combine Add the turmeric to the sauce and simmer …
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CHICKEN THIGHS WITH CREAMY MUSHROOM TARRAGON SAUCE – MY ...
2021-11-05  · This delicious chicken recipe is one of my all-time favourites. The flavours in this sauce are fabulous – licking the plate fabulous! The healthy addition of white wine, the fresh tarragon, the grainy mustard and the cream make this the perfect dish for a special meal or entertaining! I love these flavours so much, that I’ve found ways to adapt this recipe so it’s a …
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CHICKEN WITH TARRAGON MUSTARD CREAM SAUCE - RECIPES - FAXO
2016-06-23  · Reduce heat to medium; pour stock/broth into hot skillet. Whisk in cream, mustards, wine and tarragon. Cook; stir about 2 minutes. Return chicken into the skillet and into the sauce. Cook sauce a few minutes, shaking the skillet if needed to move things around. Serve with egg noodles, rice or potatoes, spooning the sauce over the top. 4 servings.
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CARB-WISE: CHICKEN BREASTS WITH TARRAGON CREAM MEAL KIT ...
Start the sauce. In the same pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, 1 to 2 min., until fragrant. Reduce the heat to medium. Add the cream, demi-glace, mustard, ⅔ of the tarragon, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
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Top Asked Questions

How to cook chicken breast in mustard tarragon sauce?
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! 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.
How to cook chicken thighs with cream and mustard?
Combine the dry and wet mustards in a small bowl, stirring until you have a smooth mustard. Once the chicken is cooked, remove the thighs from the pan and add the cream and mustard to the sauce. Ensure the heat is on low so the mixture does not boil. Taste the sauce and add any salt or pepper you would like.
How to cook chicken tenderloin with mustard?
Directions Place the flour in a shallow dish and season lightly with salt and pepper. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Reduce heat to medium. Whisk the mustard and sour cream into the sauce; stir in the tarragon.
What to make with mustard and tarragon sauce?
A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes. Preheat oven to 375 F. and have a baking sheet ready.

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