Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
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.
Time 25m Yield 2 servings. Number Of Ingredients 10 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°.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°. Place chicken in a lightly spray 8x8 baking dish or casserole. In a small sauce pan. melt butter. Whisk in remaining ingredients. Pour over chicken. Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink. Spoon sauce over chicken and serve.
Time 45m Yield 4 Number Of Ingredients 7 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.
Time 40m Yield 3 serving(s) Number Of Ingredients 18 Steps:
Pound chicken to an even thickness. In bowl #1 mix the flour, salt and pepper. In bowl #2 whisk the egg with mustard and garlic salt. In bowl #3 mix the bread crumbs, tarragon and Italian seasoning. Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well. Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear. Remove chicken to a warm platter and cover to keep warm. Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened. Pour sauce over chicken and serve with mashed potatoes or rice.
Time 1h20m Yield 4 servings Number Of Ingredients 10 Steps:
Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side. Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes. Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.
Time 1h10m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use. Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon. Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking. When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan. Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
More about “tarragon crusted chicken recipes”
Yield 5 serving Number Of Ingredients 15 Steps:
Using some of the butter, grease a large roasting pan well. Then preheat oven to 375°F (190°C). Roughly chop all vegetables (if you don’t they might cook down too much or get mushy). In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside. Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper. Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts. Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock. Place chicken on top of rack so it sits above the vegetables and stock. Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt. Place chicken back into oven to brown for 10-15 minutes. Enjoy!
