Tarragon Chicken Kiev Recipes

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CHICKEN KIEV



Chicken Kiev image

Provided by Alton Brown

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

Steps:

  • Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  • Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
  • Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
  • Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
  • Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
  • Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

CHICKEN KIEV



Chicken Kiev image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 sticks unsalted butter, softened
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
1 cup all-purpose flour
4 large eggs
1 tablespoon Dijon mustard
2 cups panko (Japanese breadcrumbs)
Vegetable oil, for frying

Steps:

  • Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
  • Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
  • Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

TARRAGON CHICKEN KIEV



Tarragon Chicken Kiev image

This wonderful recipe prompted me to buy a french tarragon plant to I always have it fresh on hand. It is the best in the spring but it is still flavorful all year round.-Ann Harris, Fresno, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 16

6 tablespoons butter, softened, divided
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
4 boneless skinless chicken breast halves
Salt, pepper and ground nutmeg to taste
1 egg
2 tablespoons water
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
LEMON TARRAGON SAUCE:
3 tablespoons butter
4-1/2 teaspoons all-purpose flour
1/2 teaspoon ground mustard
1-1/4 cups chicken broth
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 egg yolks
1 tablespoon lemon juice

Steps:

  • In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-in. logs; freeze until firm. Flatten chicken to 1/8-in. thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast. Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown. Transfer to a greased 8-in. square baking pan. Bake, uncovered, at 350° for 20 minutes or until chicken juices run clear. , Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160°, about 1 minute. Discard toothpicks from chicken; serve with sauce.

Nutrition Facts : Calories 434 calories, Fat 31g fat (17g saturated fat), Cholesterol 244mg cholesterol, Sodium 701mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)



Good Eats Chicken Kiev (From Alton Brown 2004) image

Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.

Provided by 2Bleu

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature (1 stick)
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
4 boneless skinless chicken breasts
2 large eggs, beaten with
1 teaspoon water
2 1/4 cups panko breadcrumbs, divided (Japanese bread crumbs)
vegetable oil, for frying

Steps:

  • Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  • Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
  • Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
  • Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
  • Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
  • Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Nutrition Facts : Calories 611.8, Fat 30.2, SaturatedFat 16.5, Cholesterol 235.2, Sodium 996.2, Carbohydrate 44.3, Fiber 2.8, Sugar 4, Protein 38.9

ALTON BROWN'S CHICKEN KIEV RECIPE



Alton Brown's Chicken Kiev Recipe image

I love Alton brown and I love chicken Kiev so I knew when I saw this recipe I had to have it! It is truly amazing and a good thing to serve at a dinner party

Provided by GingerlyJ

Categories     Chicken Breast

Time 5h35m

Yield 4 pieces, 44 serving(s)

Number Of Ingredients 11

8 tablespoons unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon chives
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups panko breadcrumbs, plus
1/4 cup panko breadcrumbs
3 cups vegetable oil

Steps:

  • Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  • Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
  • Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
  • Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
  • Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
  • Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Nutrition Facts : Calories 187.4, Fat 17.8, SaturatedFat 3.5, Cholesterol 20.9, Sodium 96.1, Carbohydrate 4, Fiber 0.3, Sugar 0.3, Protein 3.3

CHICKEN KIEV



Chicken Kiev image

This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

Provided by William Anatooskin

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h2m

Yield 6

Number Of Ingredients 14

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

Steps:

  • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
  • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
  • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
  • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
  • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g

CHEF JOHN'S CHICKEN KIEV



Chef John's Chicken Kiev image

I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

Steps:

  • Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
  • Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
  • Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  • Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  • Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g

CHICKEN KIEV



Chicken Kiev image

A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup butter, softened
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1 egg
1 tablespoon milk
1 envelope (2-3/4 ounces) seasoned chicken coating mix

Steps:

  • Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

Nutrition Facts :

FINES HERBS CHICKEN KIEV



Fines Herbs Chicken Kiev image

Serve over mashed potatoes to catch the buttery insides when you cut into the chicken. A simple arugula salad adds a fresh peppery bite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h25m

Number Of Ingredients 13

2 cups panko (coarse Japanese breadcrumbs)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small garlic clove, peeled
6 tablespoons unsalted butter, room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/2 tablespoon finely chopped fresh tarragon
1/2 tablespoon finely chopped fresh chervil
4 boneless, skinless chicken breast halves (about 6 ounces each)
3 tablespoons all-purpose flour
1 large egg, lightly beaten
Lemon wedges, for serving

Steps:

  • Preheat oven to 425 degrees. Combine panko, olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden-brown, about 5 minutes. Let cool completely, then crush a few handfuls for finer crumbs.
  • Meanwhile, using the flat-side of a knife, smash the garlic against a cutting board. Sprinkle with 1/4 teaspoon salt and continue to crush with the knife to smear the mixture together to form a smooth paste. Scrape into a small bowl; stir in butter and herbs. Transfer butter mixture to the center of a sheet of plastic wrap. Fold plastic wrap over butter mixture and shape into a log. Pull the plastic wrap taut and twist ends to seal. Refrigerate until firm, about 45 minutes.
  • Using a sharp paring knife, carve a pocket in each chicken breast by inserting the tip into the side of the breast and cutting an opening lengthwise, leaving about 1 inch uncut on each side and being careful to not cut all the way through. Cut the butter into thin slices. Place 1/4 of the butter inside each pocket. Seal the pocket by pressing together the opening.
  • Pat dry chicken; season with salt and pepper. Dredge in flour, tapping off excess. Dip in beaten egg; coat with panko mixture, patting to adhere. Arrange cutlets in a single layer on a separate rimmed baking sheet. Bake until cooked through, 15 to 18 minutes.

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From kerrygold.com


TARRAGON AND GOATS’ CHEESE KIEV RECIPE | SAINSBURY`S MAGAZINE
Dust the breasts all over with the flour, dip into the beaten egg, then roll them in the breadcrumbs. Cover and chill for 20 minutes. Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1cm of vegetable oil in a frying pan over a medium heat and cook the chicken gently for 3 minutes each side until golden, then transfer to a baking tray and ...
From sainsburysmagazine.co.uk


HOW TO COOK THE PERFECT CHICKEN KIEV | FOOD | THE GUARDIAN
2012-06-06 4. Put the seasoned flour, eggs and breadcrumbs into 3 shallow dishes and then roll the frozen kievs in each in turn, then again in the eggs and crumbs to double coat. Put in the fridge to defrost ...
From theguardian.com


MOM'S BAKED CHICKEN KIEV - KITCHEN DIVAS
Preheat your oven to 350 degrees. Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside. Combine butter, 1 tablespoon of spices of your choice, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper in the bowl.
From kitchendivas.com


CHICKEN KIEV | RECIPETIN EATS
2021-05-26 Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 – 3 minutes). It will still be raw inside. Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F.
From recipetineats.com


BEST CHICKEN KIEV RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-04-24 Heat oil in a deep-fryer or large saucepan to 350 degrees F and preheat oven to 400 degrees F. . Line a baking sheet with aluminum foil and set aside. . Add the chicken, gathered-side down, in hot oil and fry until lightly golden on both sides, about 1 minute per side. Transfer to the prepared baking sheet.
From sweetandsavorymeals.com


CHICKEN KIEV BALLS WITH TARRAGON-GARLIC BUTTER | GOURMET TRAVELLER
2016-12-11 2 Melt butter in a small saucepan over medium-high heat, add onion and garlic and sauté, stirring occasionally, until tender and translucent (3-4 minutes). Set aside to cool, then combine in a bowl with chicken, yolk, tarragon, lemon rind and 80gm breadcrumbs. Season generously to taste, then roll into 16 balls with wet hands.
From gourmettraveller.com.au


CHICKEN KIEV INSPIRED BY MAD MEN — BINGING WITH BABISH
2021-03-02 Place the breaded chicken on the prepared baking sheet. Refrigerate for 30-45 minutes. Meanwhile, start heating the peanut oil to 350 °F in a large high-sided skillet. Also, preheat the oven to 400 °F. Working with one chicken log at a …
From bingingwithbabish.com


BEST KICKIN' CHICKEN KIEV RECIPES | FOOD NETWORK CANADA
2012-02-21 In a bowl add the softened butter, cream cheese, one egg white, 2 tablespoons of the panko, minced tarragon, thyme and parsley. Mix together and transfer to a piping bag. Mix together and transfer to a piping bag.
From foodnetwork.ca


CHICKEN KIEV WITH GOAT CHEESE AND CHOPPED GREENS RECIPE
2014-12-02 Directions. In a 12-inch sauté pan, heat the 1/4 cup of oil over medium heat. Add the garlic and sauté until light brown, about 1 minute, then add the kale and 1 teaspoon salt and cook, stirring regularly, until the kale is fully cooked, gray-olive green and very tender, 10 to 12 minutes. Remove and allow to cool completely.
From foodrepublic.com


TARRAGON CHICKEN RECIPE | EATINGWELL
Step 1. Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
From eatingwell.com


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