CITRUS TARRAGON CHICKEN
Another magazine cut out I have been saving. Might go well with some hot garlic bread, corn on the cob, spinach salad and a glass of chardonnay. Enjoy!
Provided by Martini Guy
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Salt and pepper chicken to taste.
- Combine first 6 ingredients and mix well.
- Pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight.
- Drain chicken and discard marinade.
- Grill (or broil) chicken until fully cooked.
- Preparation time does not include marinate time.
Nutrition Facts : Calories 284.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 102.7, Sodium 116.8, Carbohydrate 7.7, Fiber 0.3, Sugar 3.4, Protein 41.6
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
- Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
- Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
- Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
- Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
CITRUS-TARRAGON CHICKEN SALAD
The combination of citrus and tarragon in this chicken salad make it delicious. I crave it all summer long because of its fresh flavors. This salad can also be made in advance and chilled.
Provided by Amy Sue B
Categories Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the chicken, celery, green onions, and tarragon together in a large bowl. Stir in the lemon juice, lemon zest, orange zest, and mayonnaise. Season to taste with salt and pepper. Refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 2.4 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 5.1 g, Sodium 220.3 mg, Sugar 0.7 g
ORANGE TARRAGON GLAZED CHICKEN BREAST
Not the quickest recipe to prepare with a 2 hour marinating time, but it is very simple. Cooking time includes marinating time. Try not to let the chicken marinate for more than 2 hours; as chicken in citrus breaks down very quickly. Enjoy.
Provided by Rakow
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix First 4 Ingredients and Let Marinate for 2 Hours.
- Saute Onions in Olive oil until transparent.
- Add Tarragon and Saute for about 30 seconds.
- Deglaze Pan with White Grape Juice.
- When Grape Juice is Reduced 50% Add Marmalade, Orange Juice and Salt.
- Cook Until Slightly Thick, removce from Heat.
- Remove Chicken From Marinate, Discard Marinate.
- Place Chicken and Lightly Greased Sheet Pan.
- Pour Glaze Evenly Over Chicken.
- Cook at 400 degrees for 30 Minutes.
- Garnish With Orange Slices.
Nutrition Facts : Calories 1378, Fat 82.2, SaturatedFat 13.5, Cholesterol 92.8, Sodium 1294.4, Carbohydrate 130.6, Fiber 1.8, Sugar 120.1, Protein 34.6
TARRAGON-CRUSTED CHICKEN
Fresh lemon and tarragon are a perfect match for these tender chicken breasts, creating a dish that's easy to prepare and even easier to love. Lily Julow of Lawrenceville, Georgia shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 200 calories, Fat 5g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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