Pan Roasted Chicken Breast With Vinegar Mustard And Tarragon Recipes

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ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS



Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

  • In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
  • Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
  • Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
  • Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.7/5)



Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 15

1 tablespoon kosher salt
1/2 teaspoon pepper
1 whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
Tarragon-Lemon Pan Sauce
Makes about 3/4 cup
Ingredients
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

Steps:

  • For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

PAN-ROASTED CHICKEN BREASTS



Pan-Roasted Chicken Breasts image

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 17m

Yield 4

Number Of Ingredients 7

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps:

  • Season chicken on both sides with salt and pepper.
  • Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  • Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g

MUSTARD TARRAGON CHICKEN



Mustard Tarragon Chicken image

I usually prepare this chicken in the morning, refrigerate it the rest of the day and then just pop it into the oven right before mealtime.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup butter, melted
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
3/4 cup dry bread crumbs
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)

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°.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 476mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE



Pan-Roasted Chicken With Vinegar-Tarragon Sauce image

A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.

Provided by Kerena

Categories     Chicken Breast

Time 45m

Yield 3 pounds, 4 serving(s)

Number Of Ingredients 11

1 teaspoon cornstarch
1 cup chicken broth
1/2 cup cider vinegar
2 teaspoons honey
3 lbs chicken (bone in, trimmed)
salt and pepper
2 teaspoons vegetable oil
1 shallot, minced
4 garlic cloves, crushed and peeled
1 tablespoon unsalted butter
1 tablespoon tarragon, chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
  • Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
  • Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD



Pan-Roasted Chicken with Port and Whole-Grain Mustard image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 whole frying chicken, 3 to 4 pounds, butterflied
1/2 cup port wine
1/2 cup chicken stock or 2 tablespoons BBQ sauce
1/3 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Meaux (whole grain) mustard
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped tarragon leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
  • Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
  • Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

MUSTARD-BRAISED CHICKEN WITH TARRAGON RECIPE



MUSTARD-BRAISED CHICKEN WITH TARRAGON Recipe image

Provided by á-3145

Number Of Ingredients 11

1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
1 tablespoon grapeseed or other neutral oil
2 medium shallots, halved and thinly sliced
2 medium garlic cloves, minced
1 tablespoon all-purpose flour
2 cups low-sodium chicken broth
1/4 cup plain whole-milk yogurt
2 tablespoons chopped fresh tarragon

Steps:

  • Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.

ROAST CHICKEN WITH MUSTARD VINAIGRETTE



Roast Chicken with Mustard Vinaigrette image

Categories     Chicken     Roast     Low Carb     Rosemary     Sage     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

For chicken:
1 6- to 7-pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs

Steps:

  • To make chicken:
  • Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
  • Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
  • Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

PAN-ROASTED CHICKEN BREAST WITH VINEGAR, MUSTARD, AND TARRAGON



Pan-Roasted Chicken Breast With Vinegar, Mustard, and Tarragon image

We made this last night and it was really good - really good piece of chicken and I never say that!!! It was moist. We ate the chicken over brown rice with steamed broccoli, and it was a perfect little Monday night meal, not time consuming at all. Oh, I should add, this comes from Susan Spicer's cookbook Crescent City Cooking, which I am steadily working my way through....and all the recipes are fantastic (with the exception of Shrimp Clemenceau)...

Provided by larchie

Categories     Spinach

Time 36m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, about 6 oz each
salt and pepper
2 tablespoons olive oil, can substitute with canola
1 cup chicken stock, she has a recipe for making your own, but we'll be using a high quality organic stock, we like pacif
6 tablespoons red wine vinegar
2 tablespoons butter, softened
2 teaspoons Dijon mustard
2 teaspoons tarragon leaves, fresh and chopped
2 teaspoons chives, fresh and snipped

Steps:

  • Preheat oven to 325 degrees.
  • Season the chicken breasts with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts. Lower the heat to medium and cook the breasts 6-7 minutes, then turn them turn them ( they should have an even golden brown color) and continue cooking for about five more minutes; reduce the heat if the chicken seems to be browning too quickly, rotate the skillet as necessary to avoid any dark or burned spots. When the chicken is cooked, remove it to a platter and move to the oven to keep warm (don't cover).
  • Pour the excess grease from the pan, and deglaze with the chicken stock and vinegar, whisking to scrape up the brown bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 a cup; whisk in butter, mustard, and tarragon. The sauce should have a slightly creamy consistency; if it is too acidic, whisk in a little more butter or stock.
  • Remove it from the heat, spoon over the warm chicken beasts, and sprinkle with chives.

Nutrition Facts : Calories 384.3, Fat 26.7, SaturatedFat 8.6, Cholesterol 109.9, Sodium 246.4, Carbohydrate 2.5, Fiber 0.1, Sugar 1, Protein 32

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From tastefoodblog.com


TARRAGON MUSTARD SAUCE FOR CHICKEN WITHOUT CREAM - TALKING MEALS
2020-05-02 Cut the raw chicken into large chunks about 1.5 inches. Set the chicken aside to add to the marinade. In a glass dish or large (gallon) baggie, add dijon mustard, water, oil, salt, pepper, oregano, tarragon, onion powder, garlic powder. Mix together. Add the chicken and mix around to coat in the marinade.
From talkingmeals.com


MUSTARD TARRAGON CHICKEN SKILLET - CLEAN FOOD CRUSH
2022-04-13 1 handful of fresh tarragon, chopped Instructions Lightly pound the chicken breasts to an even thickness and season on all sides with sea salt, and pepper. Melt the butter and add the oil to a large skillet over medium heat. Sear the …
From cleanfoodcrush.com


ONE-PAN ROAST CHICKEN AND POTATOES | ALEXANDRA'S KITCHEN
2017-04-07 Instructions. Place a rack in the middle of the oven and preheat it to 450ºF. Place the potatoes, onion, olive oil, and water in a large skillet. Season all over with salt. Crack pepper over top to taste. Toss to combine. In a medium bowl, stir …
From alexandracooks.com


SUSAN SPICER'S PAN-ROASTED CHICKEN BREAST WITH VINEGAR, MUSTARD, …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


SUSAN SPICER'S PAN-ROASTED CHICKEN BREAST WITH VINEGAR, MUSTARD, …
Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon might be just the main course you are searching for. This recipe serves 4. One serving contains 337 calories, 38g of protein, and 18g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes ...
From fooddiez.com


CHICKEN AND POTATO OVEN RECIPES - THERESCIPES.INFO
Easy Baked Chicken and Potato Dinner Recipe - Pillsbury.com best www.pillsbury.com. Dec 23, 2020Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken. 2 Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder …
From therecipes.info


PAN-SEARED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
In the reserved pan, heat 1 tbsp butter on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the remaining spices and cook, stirring constantly, 30 sec. to 1 min., until combined. Add the cream, demi-glace, mustard and ¾ cup water. Cook, whisking frequently, 1 to 2 min., until thickened and no lumps remain. Finish & serve
From makegoodfood.ca


ROAST CHICKEN WITH DIJON MUSTARD AND FRESH TARRAGON
2013-09-18 Fear not, fellow foodies, we’ve found the perfect dish to transition us to fall: Roast Chicken Breast With Tarragon and Dijon Mustard Sauce, compliments of contributor Sue Moran, from The View From Great Island. The Recipe: Intense Dijon Mustard and Bright Fresh Tarragon. Intense and bright: Dijon mustard and fresh tarragon. Ph ...
From gourmetfoodstore.com


PAN-ROASTED CHICKEN WITH TARRAGON AND LENTILS RECIPE | MYRECIPES
Heat 1 tablespoon oil in a large ovenproof skillet over medium heat, and add chicken, breast side down. Cook until skin is crispy and brown, about 10 minutes. Turn chicken over, add garlic and shallot, and cook, stirring constantly, about 1 minute. Add vinegar, wine, and broth; stir, scraping up all browned bits from bottom of pan.
From myrecipes.com


ROAST CHICKEN BREASTS WITH TARRAGON AND MUSTARD SAUCE - RECIPES
Add tarragon, cream, mustard, and leftover juices from cooked chicken. Bring to a simmer; cook 1-2 minutes. Taste and adjust seasonings, if necessary. Pour onto a serving platter or shallow casserole dish. Slice chicken; place in sauce. Sprinkle with a little more tarragon. Garnish with lemon slices, if desired. Serve. 2-3 servings. Prep Time ...
From faxo.com


MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES RECIPE
Step 1 Heat oven to 400° F. Step 2 In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and …
From realsimple.com


SAUTéED CHICKEN AND RADISHES WITH MUSTARD AND TARRAGON RECIPE …
2011-03-31 Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir ...
From bonappetit.com


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