CREAMY TARRAGON CHICKEN
Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.
Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.
TARRAGON CHICKEN WITH ANCHOVY CREAM
Provided by Linnea Johansson
Categories Chicken Broil Marinate Cocktail Party Picnic Super Bowl Wedding Backyard BBQ Anniversary Shower Grill/Barbecue Tarragon Party Potluck
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
- 2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
- 3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
- Anchovy Cream
- 1. Heat the olive oil in a small saucepan. Add the anchovy fillets and stir them until they melt.
- 2. Remove the saucepan from the heat and add the rest of the ingredients. Salt and pepper to taste. Add more lemon juice if you want.
- Serving tip!
- The skewers can be served both warm and cold.
- Simplify:
- The sauce tastes better the longer it gets to absorb the flavors, so it can easily be prepared the day before. The same goes for the marinated skewers. Prepare and marinate the day before and just grill before the guests arrive.
- For a challenge:
- If you have access to a grill, then of course that adds to the flavor. Don't forget to soak nonlacquered skewers beforehand so that they don't catch fire.
DIJON-TARRAGON CREAM CHICKEN
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
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
CREAM PUFFS WITH TARRAGON CHICKEN HASH
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, sauces and gravies, appetizer, main course
Time 30m
Yield 24 filled cream puffs
Number Of Ingredients 12
Steps:
- Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
- Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
- Add the chicken and stir. Bring to the boil.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN WITH TARRAGON CREAM SAUCE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
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.
CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
CREAM PUFFS
Steps:
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
- Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
CREAMY CHICKEN HASH
Just sorta came up with this tonight when I needed something fairly quick and healthy. It's creamy, but it only uses a touch of milk. Kind of like a skillet chicken stew. Guiltless comfort food, if you ask me. Either way, no complaints from my family! :D
Provided by Megohm
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Sautée onions and carrots in oil over medium heat for about 5 minutes.
- Add chicken and let it begin to brown.
- Add chicken stock, cover, turn heat to low and let simmer about 10 minutes.
- Mix corn starch with milk to make slurry, then bring heat back up to medium on skillet, adding the slurry.
- Let thicken for 1-2 minutes, add peas and corn, and let cook another 2 minutes or so, salt and pepper to your liking.
- Enjoy!
Nutrition Facts : Calories 333, Fat 14.7, SaturatedFat 4, Cholesterol 68.3, Sodium 277.3, Carbohydrate 23.8, Fiber 3.5, Sugar 7, Protein 26.7
TARRAGON CREAM CHICKEN
This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.
Provided by IngridH
Categories Chicken Breast
Time 21m
Yield 4 main dish servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
- Heat oil in a large skillet.
- Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
- Add shallots and garlic. Cook 1 minute.
- Add broth and tarragon. Cook 2 minutes.
- Remove chicken to warm serving platter.
- Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
- Pour sauce over chicken and serve.
GARLIC CHICKEN PUFFS
I got this recipe from my mom. Has a great taste. It is very easy to make so the kids can enjoy cooking as well. Serve it as an appetizer for any party.
Provided by yoyo
Categories Appetizers and Snacks Pastries
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Stir chicken, cream cheese, and garlic powder together.
- Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
- Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.7 g, Cholesterol 14.9 mg, Fat 5.7 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 209.8 mg, Sugar 1 g
CHICKEN, TARRAGON & WATERCRESS PUFF PIE
Try one of our favourite spring showstoppers, with a fragrant watercress and tarragon sauce coating tender chicken, all topped with a crusty puff pastry
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Poach the chicken (you can do this ahead, if you like). Put it breast-side down in a large pot with half the leek, bay, carrot and peppercorns and cover with cold water. Bring the water to the boil, then reduce the heat to a light simmer. Cover and poach for 45 mins. Carefully remove the chicken from the water (drain the cavity so you don't scald yourself), remove the breasts from the carcass and return the carcass to the poaching liquid for a further 12 mins. Remove the chicken from the pot and leave to cool, then strip the meat off the bones. Boil the stock until reduced by at least half, then strain.
- Heat oven to 200C/180C fan/gas 6. Heat the butter and olive oil in a heavy-bottomed frying pan. Fry the remaining leek, onion and garlic for 8 mins until softened and aromatic. Deglaze with the wine and cook off for a few mins, until most of the liquid has evaporated. Add the peas to the pan, along with the watercress and tarragon. Pour over 200ml of the stock, season, grate over the zest of the lemon and add a little of the lemon juice. Bring to the boil and cook for a further 3 mins until the peas are cooked. Purée the sauce using a food processor or stick blender, then stir in the soured cream. Taste and season with salt, pepper and lemon juice if needed. Add the chicken to the sauce.
- Pour the pie filling into a 23-25cm pie dish and allow to cool a little. Cut a circle from the puff pastry sheet the same size as the pie dish and top with the pastry. Use a pie bird or cut a slit to let out steam. Crimp the edges with a fork, brush over the beaten egg and bake for 30 mins until the crust is puffed and golden. Serve with mashed potato and carrots, if you like.
Nutrition Facts : Calories 562 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
CUTE CREAM PUFFS RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags
Provided by Julie Klink
Categories Desserts
Yield 10 cream puffs
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
- Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
- Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
- Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
- Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
- Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
- Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
- Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
- Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
- Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
- Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams
CHICKEN WITH TARRAGON CREAM SAUCE
Categories Chicken Dairy Herb Poultry Roast Kid-Friendly Summer Bon Appétit Small Plates
Yield Makes 4 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. 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°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
- Transfer pan juices to medium saucepan. Freeze until fat rises to 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. Season sauce with salt and pepper. Serve with chicken.
CURRIED CHICKEN CREAM PUFFS
I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.
Nutrition Facts : Calories 98 calories, Fat 8g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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