FRENCH CHICKEN BREAST WITH ORANGE TARRAGON SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
- Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
- Serve the chicken with the sauce spooned over the top.
TARRAGON ORANGE CHICKEN
This recipe is adapted from the Land O'Lakes cookbook New Chicken way back when, with a couple of personal twists.
Provided by Judith N.
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter with olive oil in large skillet. Add chicken, tarragon and garlic (I wait to add the garlic until later to prevent burning it) and cook over medium heat until chicken is no longer pink, about 8 to 10 minutes.
- In a small bowl, stir together orange juice concentrate,orange juice, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8 to 10 minutes. Stir in oranges and green onions. Serve with hot cooked pasta or rice.
Nutrition Facts : Calories 294.3, Fat 11.8, SaturatedFat 4.1, Cholesterol 80.7, Sodium 112.9, Carbohydrate 18.4, Fiber 1.4, Sugar 14.2, Protein 28.6
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.
ORANGE TARRAGON GLAZED CHICKEN BREAST
Not the quickest recipe to prepare with a 2 hour marinating time, but it is very simple. Cooking time includes marinating time. Try not to let the chicken marinate for more than 2 hours; as chicken in citrus breaks down very quickly. Enjoy.
Provided by Rakow
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix First 4 Ingredients and Let Marinate for 2 Hours.
- Saute Onions in Olive oil until transparent.
- Add Tarragon and Saute for about 30 seconds.
- Deglaze Pan with White Grape Juice.
- When Grape Juice is Reduced 50% Add Marmalade, Orange Juice and Salt.
- Cook Until Slightly Thick, removce from Heat.
- Remove Chicken From Marinate, Discard Marinate.
- Place Chicken and Lightly Greased Sheet Pan.
- Pour Glaze Evenly Over Chicken.
- Cook at 400 degrees for 30 Minutes.
- Garnish With Orange Slices.
Nutrition Facts : Calories 1378, Fat 82.2, SaturatedFat 13.5, Cholesterol 92.8, Sodium 1294.4, Carbohydrate 130.6, Fiber 1.8, Sugar 120.1, Protein 34.6
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
ROASTED ORANGE-TARRAGON CORNISH HENS
Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.
Provided by France C
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h20m
Yield 2
Number Of Ingredients 9
Steps:
- Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
- Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C).
- Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
- Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
- Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
- Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
- Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.
Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g
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