Chickenmushroomsintarragonsauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE



Chicken with Creamy Mushroom, Mustard and Tarragon Sauce image

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.

Provided by Jennifer

Categories     Main Course

Time 35m

Number Of Ingredients 10

3 Tbsp olive oil
6-8 pieces chicken thighs (skin-on/bone-in)
1/4 cup onion (diced)
8 oz whole button mushrooms (sliced or halved, or left whole if very small)
3/4 cup dry white wine
1 1/4 cup chicken stock or broth
3/4 cup heavy cream
2 Tbsp + 1 tsp. grainy mustard ((less if using regular Dijon))
2 Tbsp fresh tarragon, chopped ((or 1 1/2 tsp. dried))
1 Tbsp cornstarch

Steps:

  • Preheat oven to 375 F. and have a baking sheet ready.
  • 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.
  • Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
  • Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

Nutrition Facts : Calories 348 kcal, Carbohydrate 10 g, Protein 5 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 236 mg, Sugar 3 g, ServingSize 1 serving

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

One 4- to 4 1/2-pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
Salt and pepper
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon
3 egg yolks

Steps:

  • Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

TARRAGON MUSHROOM CHICKEN



Tarragon Mushroom Chicken image

Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. "I often make this dish when my children and grandchildren visit," she pens from Miami, Florida. "Using the slow cooker leaves me more time to enjoy their company."

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sherry or chicken broth
2 tablespoons butter, melted
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Steps:

  • Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 138 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 534mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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.

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS



Creamy Garlic and Mushroom Chicken Thighs image

A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 skin-on, bone-in chicken thighs
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
½ onion, chopped
6 cloves garlic, thinly sliced
½ cup dry white wine
1 ½ cups chicken broth
¼ cup heavy cream
1 pinch salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
  • Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
  • Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g

CHICKEN BREASTS IN TARRAGON SAUCE



Chicken Breasts in Tarragon Sauce image

Make and share this Chicken Breasts in Tarragon Sauce recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
salt & pepper
2 tablespoons olive oil
1 shallot, chopped
1/2 cup dry vermouth
3/4 cup chicken broth
1 1/2 teaspoons chopped tarragon leaves
3 tablespoons butter, cut in small pieces

Steps:

  • Heat oil in a large skillet.
  • Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
  • Drain almost all fat from skillet.
  • Add shallots and cook until softened.
  • Add vermouth to pan, stirring up all bits.
  • Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
  • Add tarragon, and whisk in butter one bit at a time to thicken.
  • Season with salt & pepper to taste. Serve over chicken.

Nutrition Facts : Calories 228.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 83.7, Sodium 213.6, Carbohydrate 0.8, Sugar 0.1, Protein 28

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

CHICKEN & MUSHROOMS IN TARRAGON SAUCE



CHICKEN & MUSHROOMS IN TARRAGON SAUCE image

Make and share this CHICKEN & MUSHROOMS IN TARRAGON SAUCE recipe from Food.com.

Provided by Alan Leonetti

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 whole chicken breasts (skinned & boned)
1 1/2 cups fresh mushrooms (sliced)
2 tablespoons extra virgin olive oil
1 cup heavy whipping cream
2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon tarragon
2 cups cooked rice (white or long grain)

Steps:

  • Cut chicken into bite size pieces& cook along with the mushrooms in the olive oil in a skillet over medium heat.
  • Stir often until chicken is done.
  • Drain, discarding all the drippings& set aside in a bowl, keeping the chicken& mushrooms warm.
  • In the same skillet, stir together the whipping cream& flour,& add the salt& tarragon.
  • Cook& stir until thick& bubbly,& return the chicken& mushrooms to the skillet.
  • Cook& stir until heated through,& serve over hot bed of rice.

Nutrition Facts : Calories 1292.2, Fat 85, SaturatedFat 37.1, Cholesterol 348.6, Sodium 521.7, Carbohydrate 60.3, Fiber 1.2, Sugar 1, Protein 69.3

More about "chickenmushroomsintarragonsauce recipes"

CHICKEN WITH MUSHROOM TARRAGON CREAM SAUCE - A CORK, …
chicken-with-mushroom-tarragon-cream-sauce-a-cork image
2017-02-01 Add butter, flour, onion, and garlic and saute for 2-3 minutes, scraping the bottom of the pan to remove the chicken and flour pieces. Whisk …
From acorkforkandpassport.com
Estimated Reading Time 3 mins
Total Time 1 hr 15 mins


CHICKEN WITH MUSHROOM AND TARRAGON CREAM SAUCE
2017-06-21 Season with black pepper. Bring the sauce to a simmer and reduce by 1/2 – approximately 5-7 minutes. Taste sauce for seasoning and adjust as needed. Add the …
From cookprimalgourmet.com
Estimated Reading Time 6 mins


CHICKEN BREASTS WITH CREAMY TARRAGON MUSHROOM SAUCE RECIPE
Add garlic and tarragon and sauté for 1-2 more minutes. Remove from skillet with slotted spoon. Add 1 tablespoon vegetable oil to oil in pan already. On waxed paper, mix together flour, …
From recipetips.com


TARRAGON CHICKEN - NICKY'S KITCHEN SANCTUARY
2021-11-15 Heat the oil in a large frying pan over a medium-high heat. Take the chicken breasts and sprinkle the salt and pepper over both sides. Add the chicken breasts to the pan, and cook …
From kitchensanctuary.com


ROASTED CHICKEN BREAST WITH TARRAGON MUSTARD SAUCE – RECIPE
Preparation. Prepare the Chicken Breasts. Season, sear and roast. Prepare the Sauce. Combine prepared Knorr® Culinary Cream, tarragon, whole-grain mustard, and lemon in a pot over …
From unileverfoodsolutions.ca


CHICKEN AND MUSHROOMS WITH TARRAGON CREAM SAUCE …
Heat remaining oil and butter and brown mushrooms, stirring occasionally, about 3 minutes. Add shallots; stir constantly for 30 seconds or until softened; do not let burn. Add wine, chicken …
From cuisinart.com


TARRAGON CHICKEN - GIRL WITH THE IRON CAST
2021-11-29 Pour the all purpose flour into a bowl, then proceed to coat each side of the chicken breast in flour. Shake the breast to get rid of excess flour, repeat with remaining chicken …
From girlwiththeironcast.com


PAN SEARED CHICKEN BREASTS IN A MUSHROOM, TARRAGON AND
2012-11-08 Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes. Add the shallot and saute for 1 minute. Add the garlic and saute for half a minute. …
From closetcooking.com


CHICKEN AND MUSHROOMS IN A TARRAGON SAUCE RECIPE
Chicken and Mushrooms in a Tarragon Sauce recipe. Ready In: 45 min. Makes 4 servings, 548 calories per serving Ingredients: chicken breasts, mushrooms, vegetable oil, heavy whipping …
From recipeland.com


CREAMY CHICKEN, TARRAGON & MUSHROOM CASSEROLE - CLODAGH …
2020-09-10 1 tbsp fresh tarragon, chopped. Sea salt and freshly ground black pepper. METHOD: 1. Pre-heat the oven to 180oC/360F/Gas Mark 4. 2. Place a casserole dish over a …
From clodaghmckenna.com


CHICKEN WITH TARRAGON AND MUSHROOM SAUCE - A GLUG OF OIL
Cook for about 5 minutes or so till the chicken fillets are almost cooked and starting to go golden. Now heat up the larger pan (the one with the sauce in) and tip the chicken and mushrooms …
From aglugofoil.com


CHICKEN WITH TARRAGON AND CREAM SAUCE - KEEPING IT SIMPLE BLOG
2021-01-04 This recipe makes great leftovers. To reheat, place the chicken and all of the remaining tarragon sauce in aluminum foil then seal well. Place it in a pre-heated oven at 350 …
From keepingitsimpleblog.com


CLASSIC FRENCH CHICKEN TARRAGON RECIPE AND VIDEO - EAT SIMPLE FOOD
Serve chicken tarragon with something that will soak up some of the sauce - wild rice, mashed or roasted potatoes, angel hair pasta, crusty French bread, or cauliflower rice. If you want a …
From eatsimplefood.com


CREAMY TARRAGON SAUCE OVER BRAISED CHICKEN WITH MOREL …
Method: 1. If the morel mushrooms are dirty, soak in water for an hour and rinse thoroughly to rid of any dirt and debris. 2. In a deep skillet or cast iron pan, heat 2 tbls extra virgin olive oil. Add …
From myhumblekitchen.com


CHICKEN AND MUSHROOMS IN A CREAMY MUSTARD TARRAGON SAUCE
Apr 15, 2015 - This chicken with mushroom sauce is easy enough for weeknights, but also special enough for entertaining! One of my favourites!
From pinterest.ca


CHICKEN IN MUSHROOM AND TARRAGON SAUCE | DINNER RECIPES | GOODTO
2019-08-20 Method. Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from …
From goodto.com


FRUGAL FOODIE MAMA: CHICKEN WITH MUSTARD TARRAGON SAUCE
2020-04-15 How to cook Chicken with Mustard Tarragon Sauce. In a 10" inch skillet over medium heat, melt the butter for 30 seconds. Sprinkle chicken with the salt & pepper and add …
From thefrugalfoodiemama.com


CREAMY TARRAGON CHICKEN - SUPERGOLDEN BAKES
2021-10-11 Stir in the minced garlic, tarragon and mushrooms and cooke for about five minutes until the mushrooms have softened. Add the chicken stock and bring to a simmer. Return the …
From supergoldenbakes.com


PAN ROASTED CHICKEN THIGHS WITH CREAMY MUSHROOM TARRAGON …
2015-09-18 Drain the fat and add the shallots to the pan. Cook over medium-high heat until softened and add the mushrooms. Continue cooking until the mushrooms are golden brown. …
From thesuburbansoapbox.com


CHICKEN WITH MUSHROOM AND TARRAGON SAUCE RECIPE - COOK'S DELIGHT
Use soup base in any recipe calling for soup stock or broth. Explore Recipes using Soup Stock. More Recipes. Cream of Celery Soup Recipe. Mixed Paella Recipe. Crockpot Pork Chops …
From cooksdelight.com


ROAST CHICKEN WITH MUSHROOMS AND TARRAGON | ROAST CHICKEN …
2012-09-08 Recipe Overview & Keys to Success To make the best Roast Chicken Breast, just follow these few cooking techniques: Start cooking the chicken breasts on the stove top in a …
From noreciperequired.com


FRENCH ONION SMOTHERED CHICKEN WITH MUSHROOMS - LISA G COOKS
2020-12-07 Preheat your oven to 375. Heat a large oven-safe pan (such as a cast-iron) over medium-high heat and add in one tbsp. of the butter and the olive oil. Once the fat has melted …
From lisagcooks.com


CHICKEN WITH MUSHROOMS AND TARRAGON - AUTOIMMUNE WELLNESS
2018-03-14 Cover the pan and simmer for 10 minutes. Remove the cover, stir in the coconut milk and bring it back up to a simmer. Finish cooking with the lid off, for 10 minutes or until the …
From autoimmunewellness.com


CHICKEN WITH TARRAGON CREAM SAUCE - THE MIDNIGHT BAKER
Instructions. 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 …
From bakeatmidnite.com


20-MINUTE CHICKEN IN TARRAGON BUTTER SAUCE - THE MIDNIGHT BAKER
2018-02-14 Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot/onion, and sauté for 30 seconds, swirling pan to coat shallot/onion with butter. Pour in …
From bakeatmidnite.com


CHICKEN WITH TARRAGON-MUSTARD SAUCE | GOOD LIFE EATS
Instructions. Sprinkle the dried tarragon, salt, and pepper all over the chicken. In a 5-7 quart pressure cooker, heat the oil over medium-high heat. In batches, cook the chicken turning …
From goodlifeeats.com


CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE RECIPE | MYRECIPES
4 (6-ounce) skinless, boneless chicken breast halves. ½ teaspoon kosher salt, divided. ½ teaspoon black pepper, divided. 3 tablespoons all-purpose flour. 2 tablespoons olive oil, …
From myrecipes.com


ONE-POT TARRAGON CHICKEN, MUSHROOMS & RICE - THE SPLENDID TABLE
2018-09-17 Directions. Preheat the oven to 200°C /180°C fan/400°F/gas mark 6. Put the chicken stock and wine into a large, shallow ovenproof casserole and bring to the boil. Put the rice into …
From splendidtable.org


MUSHROOM SAUCE FOR CHICKEN - CREME DE LA CRUMB
2021-04-04 Transfer to a plate and set aside. In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until …
From lecremedelacrumb.com


CHICKEN SOUP WITH TARRAGON MUSHROOMS | IGA RECIPES
Recipes to discover. Prep time 15 minutes. Cook time 15 minutes. Cajou Cuisine’s Ultimate Grilled Moroccan Kefta. Prep time 25 minutes. Cook time 3 minutes. Oysters gratin two ways. …
From iga.net


CHICKEN WITH CREAMY TARRAGON MUSHROOM SAUCE | RECIPES | WW USA
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to skillet and cook, turning occasionally, until chicken is cooked through, 8–10 minutes. Transfer to plate; cover to …
From weightwatchers.com


CHICKEN THIGHS WITH CREAMY MUSHROOM SAUCE - SEASONS AND …
2016-09-07 Preheat oven to 375F. For quickest preparation, heat a splash of olive oil in each of two frying pans over medium-high heat. Sear chicken until golden brown in one frying pan and …
From seasonsandsuppers.ca


CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE RECIPE - BON …
2003-03-31 Step 2. 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 …
From bonappetit.com


SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE
Directions. Step 1. 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 …
From foodandwine.com


TARRAGON MUSTARD SAUCE FOR CHICKEN WITHOUT CREAM - TALKING MEALS
2020-05-02 Cut the raw chicken into large chunks about 1.5 inches. Set the chicken aside to add to the marinade. In a glass dish or large (gallon) baggie, add dijon mustard, water, oil, salt, …
From talkingmeals.com


TARRAGON CHICKEN MARINADE - BAKE IT WITH LOVE
2021-02-16 Instructions. In a small bowl combine the olive oil, white wine, garlic, tarragon, Italian seasoning, and salt. Whisk until well combined. Place the chicken and marinade into a ziploc …
From bakeitwithlove.com


CHICKEN WITH MUSTARD-TARRAGON SAUCE - RACHAEL RAY IN SEASON
Season the chicken with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until …
From rachaelraymag.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.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 …
From fortheloveofcooking.net


Related Search