DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
- For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
- Peel and chop shallot and chop or grate garlic.
- Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
- For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
- Serve chicken alongside mashed potatoes and greens with bacon.
CHICKEN WITH TARRAGON SAUCE
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
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.
BRAISED CHICKEN TARRAGON
Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
- Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
- Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.
SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA
This is a simple and delicious recipe for 4 from Cooks Illustrated. The sauce is to die for. Check out other sauces for this dish in my recipes. Each one makes a wonderfully different dish.
Provided by KathyP53
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
- Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
- Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
- Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
- Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.
Nutrition Facts : Calories 238.8, Fat 11.5, SaturatedFat 3.2, Cholesterol 76.1, Sodium 109, Carbohydrate 4.3, Fiber 0.5, Sugar 1, Protein 28.6
CHICKEN WITH TOMATOES AND TARRAGON
This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden!
Provided by EdsGirlAngie
Categories Chicken
Time 9h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place washed chicken in a baking dish.
- In a large bowl, combine the rest of the ingredients.
- Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
- Preheat oven to 350 degrees F.
- Pour off marinade into a skillet and cook it down to about half of its volume.
- Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.
Nutrition Facts : Calories 304.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 1031.9, Carbohydrate 22.7, Fiber 5.1, Sugar 11.3, Protein 34.2
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SLOW COOKER CHICKEN WITH TARRAGON AND LEEKS RECIPE
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Servings 4Calories 512 per servingTotal Time 15 mins
- Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken and potatoes are tender.
- Transfer chicken and all but 4 potatoes evenly to plates. Use a fork to smash remaining potatoes into cooking liquid.
- Add peas, milk, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.
TARRAGON CHICKEN WITH LEEKS » THE CANDIDA DIET
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4.6/5 (13)Total Time 35 minsServings 1Calories 565 per serving
- Place chicken breast between two sheets of plastic wrap or wax paper and pound with a meat mallet to about a 1/2 inch thickness. Season both sides of breast with dried tarragon, salt and pepper, set aside.
- In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut. Sauté chicken breast until lightly browned on both sides and juices run clear, about 2 minutes per side. Transfer chicken breast to a plate, cover loosely with foil.
- Trim away dark green leaves and root end of leek. Split leek in half lengthwise and rinse under running water, separating layers, to wash away any dirt.
- In the same skillet over medium heat, add remaining tablespoon of oil. Place leek halves cut side down in skillet and sauté for 5 minutes. Add water or chicken broth to skillet, cover and cook until leeks are tender and nicely caramelized, about 15 minutes. Transfer leeks to platter with chicken breast.
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- Meanwhile, grill the chicken for 10 minutes under a high heat, turning often. Add the Tarragon and stock to the leeks. Bring to the boil and simmer for 5 minutes. Sprinkle the Paprika & Onion Chicken Seasoning over the chicken and cook for a further 10 minutes.
- Meanwhile, mix the cornflour with 2 tbs water and add to the pan with the cream. Bring back to the boil, stirring. Season to taste. Serve with mashed potatoes.
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