Tarragon Chicken With Sour Cream Recipes

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SAUCY TARRAGON CHICKEN



Saucy Tarragon Chicken image

"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

3 cups uncooked egg noodles
4 boneless skinless chicken breast halves (4 ounces each)
3/4 teaspoon dried tarragon
3/4 teaspoon lemon-pepper seasoning
1 tablespoon butter
2 cups sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/4 cup reduced-fat sour cream

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

TARRAGON CHICKEN WITH SOUR CREAM



Tarragon Chicken With Sour Cream image

Another one from The Philadelphia Orchestra Cook Book. This would probably work well with boneless chicken breasts also.

Provided by CulinaryQueen

Categories     Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
8 -12 chicken pieces (legs or thighs or breasts)
1/2 cup onion, chopped
1 garlic clove, minced
4 tablespoons tomato paste (puree)
4 tablespoons flour
3 cups chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon dried tarragon
1 1/2 cups sour cream
4 tablespoons parmesan cheese, grated

Steps:

  • Heat butter in large fry pan over medium high heat.
  • Brown chicken pieces on all sides and remove from pan and keep warm.
  • Add onion and garlic to pan and cook until tender.
  • Stir in tomato paste and flour.
  • Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
  • Return chicken to pan.
  • Add salt, pepper and tarragon.
  • Cover and simmer gently 45 minutes.
  • Remove chicken to warm platter.
  • Gradually add sour cream to sauce and heat gently.
  • Pour sauce over chicken and sprinkle with Parmesan.
  • Serve with rice.

Nutrition Facts : Calories 428.7, Fat 33.5, SaturatedFat 20.1, Cholesterol 78.3, Sodium 1752.8, Carbohydrate 22.5, Fiber 1.5, Sugar 5.9, Protein 11.4

CHICKEN BREASTS IN TARRAGON CREAM



Chicken Breasts in Tarragon Cream image

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

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice

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.

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

One 4- to 4 1/2-pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
Salt and pepper
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon
3 egg yolks

Steps:

  • Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

TARRAGON CHICKEN WITH ANCHOVY CREAM



Tarragon Chicken with Anchovy Cream image

Provided by Linnea Johansson

Categories     Chicken     Broil     Marinate     Cocktail Party     Picnic     Super Bowl     Wedding     Backyard BBQ     Anniversary     Shower     Grill/Barbecue     Tarragon     Party     Potluck

Yield Makes 4 servings

Number Of Ingredients 14

12 oz, about 2 boneless chicken breasts
2 tbsp chopped tarragon
2 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste
4 chopsticks, lacquered for color
1 tbsp olive oil
2 anchovy fillets in oil
1 tsp lemon zest
2 tbsp lemon juice
1/2 cup crème fraîche
2 tbsp grated parmesan cheese
1 pinch tarragon
Salt and pepper to taste

Steps:

  • 1. Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
  • 2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
  • 3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
  • Anchovy Cream
  • 1. Heat the olive oil in a small saucepan. Add the anchovy fillets and stir them until they melt.
  • 2. Remove the saucepan from the heat and add the rest of the ingredients. Salt and pepper to taste. Add more lemon juice if you want.
  • Serving tip!
  • The skewers can be served both warm and cold.
  • Simplify:
  • The sauce tastes better the longer it gets to absorb the flavors, so it can easily be prepared the day before. The same goes for the marinated skewers. Prepare and marinate the day before and just grill before the guests arrive.
  • For a challenge:
  • If you have access to a grill, then of course that adds to the flavor. Don't forget to soak nonlacquered skewers beforehand so that they don't catch fire.

ORANGE TARRAGON CHICKEN W/SOUR CREAM SAUCE



Orange Tarragon Chicken W/Sour Cream Sauce image

I hope you enjoy this dish, which has been adapted from a friend's recipe. I serve this with rice and green vegetables. This can also be made with boneless chicken breasts, but for some reason it seems to be more flavorful using the bone-in chicken.

Provided by Mareesme

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, bone in
2 tablespoons oil
1 tablespoon butter
1 cup onion, chopped
6 ounces can frozen orange juice concentrate
1 cup chicken broth
1 tablespoon tarragon
1/8 teaspoon dry mustard
2 dashes Tabasco sauce
1 -2 tablespoon cornstarch or 1 -2 tablespoon flour
3/4 cup sour cream
salt and pepper

Steps:

  • Preheat oven to 325 dg.
  • Brown chicken in butter and oil then place in baking dish.
  • To pan drippings, saute onion until limp and stir in orange concentrate, chicken broth, tarragon, dry mustand and tabasco sauce.
  • Heat and stir until sauce comes to a boil, then pour over chicken in baking pan.
  • Cover and bake at 325 dg. for 1 to 1-1/2 hours until done, turning twice in sauce. If using boneless chicken breasts, cooking time may need to be decreased.
  • When chicken is done, place pieces on oven- proof serving platter and keep warm Add cornstarch or flour to chicken sauce and stir constantly to thicken.
  • When mixture comes to a boil and is thickened, remove from heat.
  • Cool slightly, then mix in sour cream. Taste, then add salt and pepper to taste. If desired, you may add more tarragon, dry mustard and/or tabasco.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 550, Fat 32.7, SaturatedFat 12.5, Cholesterol 119.4, Sodium 329.4, Carbohydrate 28.9, Fiber 1.1, Sugar 21.9, Protein 34.8

CHICKEN WITH TARRAGON CREAM SAUCE



Chicken with Tarragon Cream Sauce image

Categories     Chicken     Dairy     Herb     Poultry     Roast     Kid-Friendly     Summer     Bon Appétit     Small Plates

Yield Makes 4 Servings

Number Of Ingredients 7

1 4- to 4-1/2 pound whole chicken
4 large fresh tarragon sprigs
2 tablespoons (1/4 stick) butter, room temperature
1/2 cup water
1/2 cup dry vermouth or dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon

Steps:

  • Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
  • Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary.

Provided by jessica

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 8

3 cups cubed, cooked chicken meat
1 ½ cups chopped celery
¼ cup chopped fresh chives
½ cup plain low-fat yogurt
¼ cup reduced fat sour cream
1 ½ teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

Steps:

  • In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  • Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 3.5 g, Cholesterol 57.7 mg, Fat 5.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 1.8 g, Sodium 78.7 mg, Sugar 2.1 g

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

CHICKEN WITH DIJON-TARRAGON CREAM SAUCE



Chicken with Dijon-Tarragon Cream Sauce image

25-minute main dish! Dijon mustard adds zest to a creamy sauce that coats tender chicken and pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

8 oz uncooked fettuccine
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
3/4 cup sour cream
1/2 cup milk
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
2 tablespoons chopped fresh parsley, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center.
  • In small bowl, mix sour cream, milk and mustard until smooth. Stir in tarragon. Pour into skillet with chicken. Cook about 5 minutes, stirring frequently, until thoroughly heated. Serve chicken mixture over fettuccine; sprinkle with parsley.

Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 155 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g

TARRAGON & ALMOND CHICKEN



Tarragon & almond chicken image

Tarragon is a perfect partner to chicken, and this dish will taste fabulous served outside on a summery day, with crusty bread to mop up the melted butter...

Provided by Geraldene Holt

Categories     Lunch, Main course

Time 50m

Number Of Ingredients 7

4 skinless boneless chicken breasts
50g slightly salted butter , softened
1 tsp finely chopped fresh tarragon , plus extra for scattering
1 tsp finely chopped fresh parsley
½ tsp finely snipped fresh chives
25g ground almond
4 large thin slices of prosciutto

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
  • Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
  • Wrap the prosciutto well around each breast, overlapping the ends (you shouldn't need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
  • Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.

Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.05 milligram of sodium

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

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.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON



Creamy chicken with asparagus & tarragon image

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 28m

Number Of Ingredients 9

500g baby new potato, halved
4 skinless chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon
175g asparagus, trimmed
3 tbsp reduced-fat crème fraîche

Steps:

  • Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
  • Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
  • Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

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Tarragon cream chicken recipe. Learn how to cook great Tarragon cream chicken . Crecipe.com deliver fine selection of quality Tarragon cream chicken recipes equipped with …
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TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
2016-05-06 Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces. …
From nigella.com


CREAMY TARRAGON CHICKEN WITH WILD MUSHROOMS - ANNA'S FAMILY …
100g sour cream. Season the chicken generously. Heat a large pan and add the butter and 1 tbsp oil. Throw in the garlic chunks (they’ll go nutty and flavour the oil) and add the chicken. …
From annasfamilykitchen.com


TARRAGON CHICKEN SALAD RECIPE - NC EAT & PLAY
2022-04-09 Spread evenly with cream and bake for 20-25 or until cooked through. Let cool. Shred or dice chicken . Whisk sour cream and mayonnaise together and pour over chicken . …
From nceatandplay.com


SAUTéED TARRAGON CHICKEN WITH WHITE WINE SAUCE RECIPE
2022-04-29 Aside from chicken and tarragon recipes, tarragon is a wonderful ingredient to add to a variety of dishes. You can try making a tarragon pesto sauce which makes for a tasty …
From recipes.net


TARRAGON CHICKEN WITH SOUR CREAM RECIPE - TEXTCOOK
4 tablespoons butterccc, 8 -12 chicken pieces (legs or thighs or breasts)ccc, 1/2 cup onion, choppedccc, 1 garlic clove, mincedccc, 4 tablespoons tomato paste (puree)ccc, 4 tablespoons …
From textcook.com


CHICKEN WITH TARRAGON AND MUSHROOM SAUCE - A GLUG OF OIL
Cook for about 5 minutes or so till the chicken fillets are almost cooked and starting to go golden. Now heat up the larger pan (the one with the sauce in) and tip the chicken and mushrooms …
From aglugofoil.com


DELICIOUS TARRAGON CHICKEN CASSEROLE RECIPE - ALLDELICIOUSFOOD.COM
2022-03-23 2. In a large skillet, brown chicken pieces in butter on all sides over medium heat; season with salt and pepper to taste. 3. Arrange chicken pieces in a single layer in a prepared …
From alldeliciousfood.com


TARRAGON CHICKEN WITH SOUR CREAM RECIPE - FOOD.COM
This would probably work well with boneless chicken breasts also. Dec 5, 2018 - Another one from The Philadelphia Orchestra Cook Book. This would probably work well with boneless …
From pinterest.nz


TARRAGON CHICKEN RECIPE | LEITE'S CULINARIA
2020-04-15 Directions. Preheat the oven to 350ºF (180ºC). Heat the butter in a 10- or 12-inch skillet over medium-low heat until melted and foaming, about 2 minutes. Pat the chicken dry …
From leitesculinaria.com


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