Tarragon Skillet Chicken Recipes

TARRAGON SKILLET CHICKEN

Steps:

• Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon-pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm. , In the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice.

CREAMY TARRAGON DIJON SKILLET CHICKEN

Steps:

• Brush both sides of chicken breasts with dijon mustard. Season generously with salt and pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken breasts until they reach an internal temperature of 165 degrees, flipping half way through. This should take about 6 to 8 minutes if using thin chicken breasts.
• Remove the cooked chicken from the skillet and set aside.
• Using the same skillet, pour in the remaining 1 tablespoon olive oil. Add in mushrooms and shallots. Saute for 3 to 5 minutes. Add in garlic and cook 1 minute more.
• Pour in heavy cream and tarragon. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
• Return the chicken to the sauce and let them heat through. Serve hot over cooked pasta.

SKILLET TARRAGON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
• Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
• Saute onion in same skillet until it begins to become clear.
• Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
• Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
• Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
• Place chicken on a warm platter.
• Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
• Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

TARRAGON-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF

Steps:

• For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
• Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
• Remove from heat, let stand 10 minutes, fluff with fork and serve
• For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
• Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
• Add stock and cook at low boil until very tender
• Turn the heat off, add green beans and cover
• Reheat over medium flame when ready to serve
• For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
• Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
• Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
• Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
• To serve, add lemon juice
• Serve chicken alongside the rice and green beans

CHICKEN TARRAGON

Steps:

• Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.

SKILLET TARRAGON CHICKEN WITH NOODLES

Steps:

• Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
• Heat the oil and butter in a large sauté pan over medium high heat.
• Saute the chicken breasts until golden on each side (about 2 minutes per side)
• Remove the chicken from the pan, and place on a plate, and set aside.
• Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
• Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
• Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
• Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
• Remove the pan from the heat.
• Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
• Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
• Serve immediately.