LIME-TARRAGON GRILLED CHICKEN
A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.
Provided by Cynthia Betancourt
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
- Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g
GRILLED TARRAGON MUSTARD CHICKEN
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl.
- Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides.
- Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 3 grams, Sodium 156 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED TARRAGON CHICKEN
Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.
Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
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.
GRILLED TARRAGON CHICKEN WITH SALAD
Heat up your grill to medium-high heat for this Grilled Tarragon Chicken with Salad recipe. Apricot preserves, Dijon mustard and chopped fresh tarragon make a terrific dressing for this grilled tarragon chicken.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- Mix preserves and mustard in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until warmed. Stir in 1 Tbsp. tarragon. Combine 2 Tbsp. preserves mixture with dressing; reserve for later use.
- Grill chicken 6 to 8 min. or until done (165ºF), turning after 4 min. and brushing occasionally with remaining preserves mixture.
- Toss salad greens with couscous, nuts, apricots and onions in large bowl. Add reserved dressing mixture; mix lightly. Serve with chicken.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
GRILLED CHICKEN BREAST WITH TARRAGON-LEMON SAUCE
Skinless chicken breast marinated in mustard, then basted with a tarragon-lemon sauce while grilling. I use bone-in breasts, so reduce the cooking time if you use boneless breasts. Prep time does not include the 2 hour marinating time.
Provided by breezermom
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
- Prepare your grill for cooking the chicken over medium coals.
- Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
- Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.
Nutrition Facts : Calories 265.2, Fat 22.2, SaturatedFat 11.7, Cholesterol 87, Sodium 354.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 15.6
PAN-SEARED CHICKEN WITH TARRAGON BUTTER SAUCE
Categories Chicken Herb Poultry Sauté Quick & Easy Dinner Tarragon Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
- Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
- Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.
GRILLED LEMON TARRAGON CHICKEN
Involves one of my favorite marinades for chicken because I love lemon. The preparation time does not include several hours of marinating.
Provided by echo echo
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken in a shallow dish.
- In a small bowl stir together the remaining ingredients and pour over the chicken.
- Cover and refrigerate several hours.
- Remove the chicken from the marinade, reserving marinade.
- Grill 6 inches from the source of heat until tender, turning and basting often with the marinade.
Nutrition Facts : Calories 707, Fat 48.4, SaturatedFat 11.7, Cholesterol 172.5, Sodium 470.3, Carbohydrate 25, Fiber 0.3, Sugar 8.5, Protein 43.1
ROAST TARRAGON CHICKEN RECIPE BY TASTY
Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper
Provided by Bethany Edings
Yield 5 serving
Number Of Ingredients 15
Steps:
- Using some of the butter, grease a large roasting pan well.
- Then preheat oven to 375°F (190°C).
- Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
- In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
- Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
- Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
- Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
- Place chicken on top of rack so it sits above the vegetables and stock.
- Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
- Place chicken back into oven to brown for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams
GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE
Provided by Carey Paquette
Categories Sandwich Chicken Herb Poultry Vegetable Picnic Super Bowl Lunch Mayonnaise Zucchini Summer Tailgating Grill/Barbecue Tarragon Bon Appétit Virginia Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
- Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
- Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
- Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
- Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.
SPICY TARRAGON YOGURT CHICKEN
Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
- Garnish with harissa sauce and a sprig of tarragon.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 2.9 g, Cholesterol 151.8 mg, Fat 7 g, Fiber 0.2 g, Protein 56.6 g, SaturatedFat 2 g, Sodium 1280.5 mg, Sugar 1.7 g
BUTTERFLIED CHICKEN WITH TARRAGON
Provided by Amanda Hesser
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large iron frying pan or sauté pan, melt butter in oil over medium high heat. Season chicken all over with salt and pepper. Spread tarragon sprigs in pan, then lay chicken in skin-side down. Weigh down chicken with a brick covered in foil or a soup pot filled with food cans. Fry until well browned, about 20 minutes, adjusting heat so that it does not burn or stew. Turn chicken, discarding tarragon, replace brick and fry other side, until chicken is cooked through, about another 15 minutes.
- Cut chicken into pieces and serve on a platter, sprinkled with chopped tarragon and more pepper.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 805 milligrams, Sugar 0 grams, TransFat 0 grams
STOVETOP TARRAGON CHICKEN
My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. -Tina Westover, La Mesa, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.
Nutrition Facts : Calories 345 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 649mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
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