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
TARRAGON TOMATO CREAM CHICKEN
The Garden Club of Pasadena, Tx (Mrs. Lambert) provided this take on Tarragon Chicken. It isn't like others on Zaar. Garlic isn't listed as an ingredient but I would add some!
Provided by Oolala
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dredge chicken in flour, salt and pepper; brown in butter.
- Place in 2 quart casserole.
- Dredge tomatoes in flour and brown in butter and place 4-5 slices around the chicken.
- Break up remaining tomato slices; sprinkle with tarragon.
- Add 1 tablespoons flour to skillet; stir to blend; slowly add cream, stirring constantly; simmer until thickened.
- Pour sauce over chicken and tomatoes; cover and bake at 350 degrees for 45 minutes.
- Remove cover and continue cooking for 15 more minutes uncovered.
Nutrition Facts : Calories 399.3, Fat 27.7, SaturatedFat 16.8, Cholesterol 146.2, Sodium 1372.6, Carbohydrate 7.7, Fiber 1.7, Sugar 3.7, Protein 30.3
CREAMY CHICKEN WITH CORN, TARRAGON AND TOMATOES
This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!
Provided by SBODI
Categories Skillet Chicken Breasts
Yield 4
Number Of Ingredients 11
Steps:
- Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
- In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
- With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 42.8 g, Cholesterol 130.7 mg, Fat 23.7 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 13.6 g, Sodium 367.8 mg, Sugar 2.4 g
CHICKEN TARRAGON
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
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.
GRILLED CHICKEN BREAST WITH TOMATO-TARRAGON SAUCE
Categories Food Processor Chicken Garlic Tomato Marinate Low Carb Low/No Sugar Backyard BBQ Fall Grill Grill/Barbecue Tarragon Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk 2 tablespoons tarragon, 1 1/2 tablespoons oil and 1 teaspoon garlic in shallow dish to blend. Using rolling pin, lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
- Meanwhile, blend tomato and remaining 1 tablespoon oil in processor until smooth. Add vinegar, remaining 1 tablespoon tarragon and remaining 1/4 teaspoon garlic and just mix in, using on/off turns. Season sauce to taste with salt and pepper.
- Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken. Garnish with tarragon sprigs, if desired, and serve.
ROAST TARRAGON CHICKEN WITH CORN AND TOMATO SALSA
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Wipe the chickens with paper towels and put a few tarragon leaves in the cavities and under the skin covering the breast and legs (pull back the skin over the breast with your fingers and push in the leaves). Rub the chicken inside and out with the lemon. Crush the garlic cloves and put one inside each cavity. Truss the chickens, sprinkle the chickens with olive oil, salt and pepper to taste and put them on roasting racks.
- Roast the chickens for 45 minutes, or until their juices run clear when tested with a skewer and their skin is golden.
- Meanwhile, blanch the corn in salted boiling water. With a sharp knife, scrape off the kernels into large bowl. Dice the onion and the tomatoes and add them to the boil.
- Combine the oil and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss.
- Using a sharp carving knife or a cleaver, split the chickens in half down the middle. Arrange them on a serving platter with the corn salsa spooned around them. Garnish with basil leaves and serve at room temperature.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 34 grams, Carbohydrate 30 grams, Fat 46 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1092 milligrams, Sugar 10 grams, TransFat 0 grams
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
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BRAISED TARRAGON CHICKEN RECIPE WITH TOMATOES (ONE PAN …
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5/5 (1)Total Time 1 hr 20 minsCategory Main Course ChickenCalories 808 per serving
- Place chicken on a sheet pan and season with salt and pepper. Sprinkle the flour over the chicken and turn chicken to lightly coat. In a braising pan or large skillet, heat the oil over medium-high heat. Sear the chicken until golden-brown all over. Remove chicken to a plate and discard the oil.
- Turn the heat to medium. Add the shallots and garlic to the pan and sweat just a minute. Add the wine and with a wooden spoon scrape up all the bits of fond to deglaze the pan. Add the vermouth and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon leaves. Add the chicken back into the pan, and bring the liquid to a boil.
- Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid. Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.
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- Heat the olive oil in a large sauté pan over medium-high heat. Season chicken breasts with salt and pepper, lightly dredge them in all-purpose flour (shaking off any excess), and then carefully place them in the skillet. Cook until chicken breasts are golden and nearly cooked through, about 5 minutes per side. Transfer to a plate, and cover.
- In the same pan, sauté the shallots over medium heat until tender, about 1 minute. Add white wine, and use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer 1 minute, stirring constantly. Add the chicken broth; simmer, covered, over medium-low heat 5 minutes.
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