Torihamuorhomemadechickenham Recipes

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

Ingredients

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

TORIHAMU OR HOMEMADE CHICKEN "HAM"

Torihamu or Homemade Chicken

An interesting recipe from Japan, this is nice for sandwiches. It's fun to vary the seasoning. You may like Caribbean Jerk, for instance, or Chinese Five-Spice Powder. A bit of liquid smoke? You can also vary the sweetener used. Be creative! (Note: I found it necessary to cook the chicken longer than the recipe states. It should reach 165 degrees F. in the middle.

Provided by Julie3551

Categories Lunch/Snacks

Time P2DT1h

Yield 8 oz, 4 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces boneless whole skinless chicken breast halves
1 tablespoon honey
1 1/2 teaspoons sea salt
fresh coarse ground black pepper (optional)
dried herbs (optional)

Steps:

Trim off any fat or sinews on the chicken breasts. You may want to cut them in half if they are much bigger than half a pound each.
In a sturdy ziplock bag or vacuum sealing bag, combine honey and salt.
Put the chicken breasts in, one by one, and squish them around in the bag to completely coat them completely with the honey-salt mixture.
At this point you can add the black pepper and/or any herbs or spices that you like to the bag with the chicken.
Squeeze out as much air as you can, or suck the air out with your vacuum packing appliance. Seal the bags, and leave the chicken to marinate in the refrigerator for 48 hours or 2 full days.
Once they are done marinating, soak in plenty of cold water for 1 hour. This soaking process gets rid of excess salt, or de-salinates them, while still leaving enough salt in them so that they are nicely flavored.
After washing and soaking the chicken breasts, wipe off any excess moisture with paper towels. You can roll up the chicken breasts and tie them up with kitchen twine to get a nice round shape, or just leave the breasts as-is.
Poach or bake the chicken.
Poaching method: Put the chicken into the hot and barely simmering water. Cook for 5 minutes, then put a tight fitting lid on the pot and turn the heat off. Leave the chicken to poach for at least an hour. Some people recommend leaving the chicken in until the water has cooled down.
Oven method: Preheat the oven to 120 °C / 250 °F. Yes, it's quite a low temperature - you'll be cooking the chicken slowly, so that it doesn't get dried out. Line a baking sheet with kitchen cooking parchment or a non-stick baking liner, or lightly oil the sheet. Put the breasts on the lined baking sheet. Bake the chicken breasts for 35 to 40 minutes, until the surface is a very light brown.Take the chicken out and leave to cool on a plate.

Nutrition Facts : Calories 78.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 33.1, Sodium 909.4, Carbohydrate 4.3, Sugar 4.3, Protein 13.2

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