Jerry Traunfelds Tarragon Chicken Breast With Buttery Leeks Recipes

JERRY TRAUNFELD'S TARRAGON CHICKEN BREAST WITH BUTTERY LEEKS

Steps:

• Place leeks in a large skillet with chicken broth and 2 tablespoons of the butter.
• Cook at a gentle boil over medium heat until the leeks are tender and the broth has boiled down far enough so that the leeks are no longer completely submerged; this should take about 8 to 10 minutes.
• Sprinkle both sides of the chicken breasts with salt and pepper.
• Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly.
• Reduce the heat to low; after 10 minutes, test the chicken for doneness. It should feel firm when you press it. If breast pieces are large, it could take as long as 15 minutes, but don't overcook them.
• When the chicken is done, transfer it to a warm platter.
• Increase the heat under the leeks to high; stir in the lemon juice , the remaining 2 tablespoons of butter and the tarragon.
• When the butter melts, season with salt and pepper to taste.
• Pour the leek sauce over the chicken and serve.

CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER

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.

CHICKEN BREASTS IN TARRAGON CREAM

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.

PAN-SEARED CHICKEN WITH TARRAGON BUTTER SAUCE

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.

SAUTéED CHICKEN BREASTS WITH TARRAGON

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.

BUTTERFLIED CHICKEN WITH TARRAGON

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.