Jerry Traunfelds Tarragon Chicken Breast With Buttery Leeks Recipes

CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
• Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
• Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

JERRY TRAUNFELD'S TARRAGON CHICKEN BREAST WITH BUTTERY LEEKS

Steps:

• Place leeks in a large skillet with chicken broth and 2 tablespoons of the butter.
• Cook at a gentle boil over medium heat until the leeks are tender and the broth has boiled down far enough so that the leeks are no longer completely submerged; this should take about 8 to 10 minutes.
• Sprinkle both sides of the chicken breasts with salt and pepper.
• Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly.
• Reduce the heat to low; after 10 minutes, test the chicken for doneness. It should feel firm when you press it. If breast pieces are large, it could take as long as 15 minutes, but don't overcook them.
• When the chicken is done, transfer it to a warm platter.
• Increase the heat under the leeks to high; stir in the lemon juice , the remaining 2 tablespoons of butter and the tarragon.
• When the butter melts, season with salt and pepper to taste.
• Pour the leek sauce over the chicken and serve.

HERBED CHICKEN BREASTS WITH BUTTERED LEEKS

Steps:

• In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
• Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
• Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
• Reduce the heat to low and cook, covered, 10-15 minutes until done.
• Remove chicken and keep warm on a warmed platter.
• Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
• Pour the leek sauce over the chicken and serve.

CHICKEN TARRAGON WITH LEEKS

Steps:

• Spray a large skillet with nonstick spray.
• Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
• Remove the chicken and keep it warm.
• Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
• Mix the remaining ingredients and stir into leeks.
• Bring to a boil, stirring on occasion.
• Boil and stir about 1 minute until thickened slightly.
• Add the chicken and heat through.

SAUTéED CHICKEN BREASTS WITH TARRAGON

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.