Lemon Mustard Tarragon Chicken Recipes

DIJON-TARRAGON CREAM CHICKEN

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.

MUSTARD TARRAGON CHICKEN

Steps:

• Combine the butter, mustard and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumb mixture. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.

CREAMY MUSTARD & TARRAGON CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

CHICKEN WITH LEMON, MUSTARD AND TARRAGON

Steps:

• Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
• In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
• Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon.
• Bring back to the boil and whisk thoroughly.
• Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste.
• Serve the chicken with the sauce and rice and steamed green beans.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

LEMON MUSTARD TARRAGON CHICKEN

Steps:

• Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 3-5 mins on each side or until golden brown. Transfer to a plate.
• In the same pan. in the same oil, butter mixture, gently fry the onion and garlic over medium heat until really soft, about 10 minutes.
• Add the wine and simmer for a few minutes. Then add the broth, bring to boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the tarragon.
• Bring back to boil and whisk thoroughly.
• Return the chicken to the pan cook for 7-10 mins or cooked through.
• Scatter the remaining tarragon and season to taste with salt and pepper.

TARRAGON CHICKEN WITH LEMON

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.

GRILLED TARRAGON MUSTARD CHICKEN

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.

MUSTARD-TARRAGON CHICKEN SAUTé

Steps:

• Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
• Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
• Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

GRILLED TARRAGON CHICKEN

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.