CREAMY CHICKEN TARRAGON WITH EGG NOODLES
You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.
Provided by 2Bleu
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
- Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
- Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
- Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
- Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
- Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.
Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5
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.
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.
SAUCY TARRAGON CHICKEN
"This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon," notes Mary Steiner of West Bend, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Meanwhile, sprinkle chicken with tarragon and lemon-pepper. In a large nonstick skillet over medium-high heat, brown chicken in butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms until tender. Add garlic; cook 1 minute longer. Add 1 cup broth and sherry, stirring to loosen browned bits from pan. , Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles; serve with chicken and sauce.
Nutrition Facts : Calories 379 calories, Fat 9g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 454mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN BREASTS TARRAGON
Here is a dish fit for your most elegant dinner party. The chicken breasts are boned, sauteed, then poached until tender in white wine flavored with tarragon and chervil. The luscious sauce is made from the cooking liquid thickened with cream and egg yolks.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
- To drippings in Dutch oven, add shallot and carrot; sauté, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
- Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
- Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.
- McCall's Cooking School.
Nutrition Facts : Calories 450.1, Fat 29.1, SaturatedFat 11.8, Cholesterol 151.5, Sodium 451.9, Carbohydrate 8.3, Fiber 0.8, Sugar 1.3, Protein 33
More about "tarragon chicken and egg noodles recipes"
CHICKEN A LA KING WITH EGG NOODLES & TARRAGON …
From rachaelraymag.com
Category 30-minute Meals
- In a large deep skillet, melt the butter over medium-high heat. When it foams, add the mushrooms. Cook, stirring often, until the mushrooms begin to soften, about 3 minutes. Add the leek, garlic, and ginger; season with salt and pepper. Add the thyme. Cook, stirring often, until the leek softens, 3 to 4 minutes. Sprinkle the flour on top and stir until blended. Whisk in the sherry, then the stock and half-and-half. Cook, stirring often, until the sauce thickens a bit, about 4 minutes. Stir in the peas, pimientos, and chicken.
- Salt the boiling water and add the egg noodles. Cook until al dente. Drain and return the noodles to the hot pot. Add the tarragon and butter. Toss until the butter melts and the noodles are coated. Season the noodles with salt.
CREAMY TARRAGON CHICKEN WITH EGG NOODLES | BLUE JEAN …
From bluejeanchef.com
Estimated Reading Time 5 mins
- Heat the olive oil in a large 12-inch skillet. Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the pan and set aside.
- Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. Stir in the dry egg noodles.
- Simmer uncovered for 10 minutes. Return the browned chicken to the pan, add the peas and cook for 2 to 3 more minutes, until the noodles are cooked. Remove the pan from the heat and stir in the Swiss cheese and tarragon. Let it sit for a few minutes. The sauce will thicken a little and it will cool to an edible temperature. Serve with a butter lettuce salad.
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES …
From myrecipes.com
4/5 (5)Total Time 1 hr 15 minsServings 4Calories 763 per serving
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES …
From realsimple.com
4/5 (63)Total Time 1 hr 15 minsServings 4Calories 763 per serving
- 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 roast until cooked through, about 45 minutes.
- During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat. Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes. Divide the noodles among the plates and spoon the sauce over the top.
CREAMY TARRAGON TUNA OVER EGG NOODLES | RECIPE - RACHAEL ...
From rachaelrayshow.com
RACHAEL: ORANGE CHICKEN, SWEET VERMOUTH + TARRAGON EGG ...
From foodus.com
MSN
CREAMY TARRAGON CHICKEN WITH EGG NOODLES | BLUE JEAN CHEF ...
From pinterest.com
CHICKEN AND EGG NOODLES WITH TARRAGON WINE SAUCE RECIPE ...
From eatyourbooks.com
CREAMY TARRAGON CHICKEN WITH EGG NOODLES | BLUE JEAN CHEF ...
From mastercook.com
RECIPES FOR CREAMY CHICKEN TARRAGON WITH EGG NOODLES
From cooktime24.com
TARRAGON CHICKEN AND EGG NOODLES | RECIPE | RECIPES ...
From pinterest.com
10 BEST GROUND CHICKEN EGG NOODLES RECIPES | YUMMLY
From yummly.com
TARRAGON CHICKEN AND NOODLES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
SKILLET TARRAGON CHICKEN WITH NOODLES
From cravingsomethinghealthy.com
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS | EAT ...
From eatlittlebird.com
TARRAGON NOODLES - RECIPES | COOKS.COM
From cooks.com
CHICKEN BREAST MARSALA WITH ZUCCHINI NOODLES – PRIMAL WELLNESS
From primalwellness.coach
CHICKEN WITH ORANGE, SWEET VERMOUTH AND TARRAGON EGG NOODLES
From recipes-list.com
RECIPE: TARRAGON CHICKEN FRICASSEE | KITCHN
From thekitchn.com
CHICKEN & NOODLES WITH TARRAGON SAUCE - SUPER HEALTHY KIDS
From superhealthykids.com
CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON ...
From pardonyourfrench.com
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES
From recipecircus.com
MUSTARD TARRAGON ROAST CHICKEN WITH EGG NOODLES . RECIPE
From crecipe.com
CREAMY SLOW-COOKER TARRAGON CHICKEN | SOUTHERN LIVING
From southernliving.com
10 BEST BOILED CHICKEN WITH EGG NOODLES RECIPES | YUMMLY
From yummly.com
TARRAGON CHICKEN AND EGG NOODLES | RECIPE | TARRAGON ...
From pinterest.co.uk
CREAMY CHICKEN TARRAGON WITH EGG NOODLES RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN CUTLETS WITH TARRAGON-MUSTARD SAUCE RECIPE
From myrecipes.com
TARRAGON CHICKEN AND EGG NOODLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TARRAGON CHICKEN AND ZUCCHINI | SERENA BAKES SIMPLY FROM ...
From serenabakessimplyfromscratch.com
MUSTARD TARRAGON ROAST CHICKEN WITH EGG NOODLES .. RECIPE
From crecipe.com
LEMON TARRAGON CHICKEN | PIGGLY WIGGLY
From pigglywiggly.com
CHICKEN WITH ORANGE, SWEET VERMOUTH AND TARRAGON EGG NOODLES
From rachaelrayshow.com
CREAMY TUNA WITH TARRAGON AND EGG NOODLES - RECIPES LIST
From recipes-list.com
CREAMY CHICKEN TARRAGON WITH EGG NOODLES - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love