Creamy Tarragon Chicken With Mushrooms And Chevre Recipes

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CREAMY TARRAGON CHICKEN WITH MUSHROOMS AND CHEVRE



Creamy Tarragon Chicken with Mushrooms and Chevre image

I made this for especially for my husband- just a little something to tease his tastebuds on a romantic night. It's so easy to make too- just cook it up in the pan, no bother at all.

Provided by PalatablePastime

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted butter
1 lb boneless skinless chicken breast, sliced
2 cups sliced cremini mushrooms or 2 cups white mushrooms
3 -4 shallots, minced
3 tablespoons minced fresh tarragon
1/3 cup dry white wine
2 -3 teaspoons Dijon mustard (amount to taste)
5 1/2 ounces chevre cheese or 5 1/2 ounces goat cheese
1/2 cup cream
sea salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Season chicken with salt and pepper.
  • Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
  • Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
  • Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
  • Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
  • Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
  • I served this along side wild rice, but you can do as you like.

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

Make and share this Creamy Tarragon Chicken recipe from Food.com.

Provided by Parsley

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast
1/2 cup sour cream (I use reduced-fat)
1/4 cup dry sherry
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
2 -3 teaspoons sugar, to taste
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Pre-heat oven to 350°F.
  • Blend the sour cream, sherry, mustard, tarragon, sugar, salt and pepper.
  • Place chicken breasts in 13" x 9" baking dish and top with the creamy mixture.
  • Bake for 35-45 minutes or until chicken is golden brown.
  • Serve with sauce from the baking dish.

Nutrition Facts : Calories 214.2, Fat 9, SaturatedFat 4, Cholesterol 87.6, Sodium 386.7, Carbohydrate 4.4, Fiber 0.4, Sugar 3.3, Protein 25.3

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

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

6 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

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.

CREAMY TARRAGON CHICKEN WITH CELERIAC MASH



Creamy Tarragon Chicken With Celeriac Mash image

Make and share this Creamy Tarragon Chicken With Celeriac Mash recipe from Food.com.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

olive oil
4 chicken breasts
1 medium onion, finely chopped
2 carrots, chopped
2 sticks celery, chopped
150 g spinach, washed and cut down
1 1/2 teaspoons chicken stock
4 garlic cloves, crushed
1/2 cup dry white wine
2 tablespoons lemon juice
1 cup water
1 cup cream
1 1/2 tablespoons double cream
2 teaspoons cornflour
1 teaspoon Dijon mustard
2 tablespoons tarragon, finely chopped
3 tablespoons parmesan cheese
1 1/2 kg celeriac
20 g butter
1/2 teaspoon chicken stock
1/2 cup parmesan cheese
1/4 cup cream

Steps:

  • Method for chicken.
  • Heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. Add water, wine, stock powder and lemon juice stir until heated. Mix a little water with the cornflour and add stir until mixture thickens.
  • I add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. So the mixture will be quite thick, this is fine as it balances out when the cream is added.
  • Add both creams and Dijon stir to combine. Boil or microwave chopped carrot until tender. Add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. Serve immediately.
  • For the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. This can be cooking while your making the Tarragon sauce so everything is ready to go at the same time.
  • For the Celeriac Mash.
  • Peel (making sure all tough brown grainy outer skin has been removed) and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. Cook until tender and drain.
  • Place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, I have a handheld bar mix) Add Parmesan in 2 lots blending as you add. If the cheese doesn't melt all the way through you can finish off in the microwave. Cream can be adjusted if the mixture seems a little thick just add a touch more cream. The end result should have a smooth creamy consistency that similar to creamy mash potato.
  • To serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with Parmesan cheese. Place mash to the side, I like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer.
  • For a photo visit http://the-best-recipes.blogspot.com/.

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

This is a simple dish to prepare, which is a real plus for all you busy parents with hectic week-night schedules. And I think--or at least I hope--you'll agree that the combination of ingredients form a well-rounded taste sensation with a delectable tarragon cream sauce to serve over your tender chicken breasts. And you can even use the extra sauce to drizzle over a side dish of fresh asparagus or other vegetable dish. Prep time does NOT include the 3 hours of marinating the chicken breasts in the refrigerator (because marinating time can be reduced if you are short on time).

Provided by Northwestgal

Categories     Chicken Breast

Time 45m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

2 tablespoons Dijon mustard
1/2 tablespoon dried tarragon leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup flour
low sodium salt, to taste
pepper, to taste
2 shallots, minced (or 1/4 cup finely chopped red onion)
2 garlic cloves, minced
4 ounces button mushrooms, sliced
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves

Steps:

  • In a small bowl, mix together the 2 tablespooons Dijon mustard and 1/2 tablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts in a covered dish (or in a plastic zip-lock bag) and keep chilled in the refrigerator for at least 3 hours.
  • Heat the olive oil in a skillet over medium heat.
  • Meanwhile, add the flour to a shallow dish; season with salt and pepper, to taste. Dredge the chicken in the seasoned flour. Brown the chicken on both sides in the heated skillet. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about 10 minutes or until chicken is thoroughly cooked and juices run clear. Transfer chicken to a platter, and keep warm.
  • In the same skillet, sauté the minced shallots (or red onion), garlic, and mushroom slices for about 3 or 4 minutes or until onions are soft.
  • Deglaze the pan by adding the wine, cream, mustard and tarragon to the onion/garlic mixture. Stir frequently, scraping the pan to loosen bits of chicken that might remain, and cook for 5 minutes or until the sauce begins to thicken. Return chicken to skillet just long enough (about a minute or so) to coat with the cream sauce.
  • Place chicken breasts on individual plates, and drizzle remaining sauce over the 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.

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