Cream Puffs With Tarragon Chicken Hash Recipes

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

Ingredients

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.

CREAM PUFFS WITH TARRAGON CHICKEN HASH

Cream Puffs with Tarragon Chicken Hash image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, project, sauces and gravies, appetizer, main course

Time 30m

Yield 24 filled cream puffs

Number Of Ingredients 12

Ingredients

1 small, cooked chicken breast (see recipe)
1 1/2 cups leftover chicken, cut into cubes
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, fresh or canned
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
24 cream puffs (see recipe)

Steps:

Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
Add the chicken and stir. Bring to the boil.
Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams

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