Chicken With Tarragon Garlic Olives Recipes

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CHICKEN WITH TARRAGON, GARLIC & OLIVES



Chicken With Tarragon, Garlic & Olives image

Make and share this Chicken With Tarragon, Garlic & Olives recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts, skin on
salt and pepper
1/2 ounce butter
3 1/2 ounces smoked bacon, cut into small chunks
4 garlic cloves, roughly chopped
1 lemon, grated zest
1 1/4 cups dry white wine
1 1/4 cups chicken stock
20 olives, green and black
1 tablespoon tarragon leaf

Steps:

  • Season the chicken with plenty of ground black pepper, and salt if you want.
  • Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden.
  • Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
  • Reduce the heat, add the stock, olives and half the tarragon.
  • Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced.
  • Garnish with extra tarragon and serve with new potatoes and plenty of fresh bread to mop up the delicious pan juices.

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

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