CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE
A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes.
Provided by Jennifer
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. and have a baking sheet ready.
- In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
- Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
- Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
- Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.
Nutrition Facts : Calories 348 kcal, Carbohydrate 10 g, Protein 5 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 236 mg, Sugar 3 g, ServingSize 1 serving
CHICKEN BREASTS IN TARRAGON CREAM
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
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.
PAN-SEARED CHICKEN WITH TARRAGON BUTTER SAUCE
Categories Chicken Herb Poultry Sauté Quick & Easy Dinner Tarragon Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
- Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
- Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.
CHICKEN WITH TARRAGON CREAM SAUCE
Categories Chicken Dairy Herb Poultry Roast Kid-Friendly Summer Bon Appétit Small Plates
Yield Makes 4 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
- Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
More about "pan seared chicken in tarragon cream sauce recipes"
PAN SEARED CHICKEN IN TARRAGON CREAM SAUCE RECIPE
From recipezazz.com
Servings 8Calories 928 per serving
- Add the chicken to the pan. The chicken should start to sizzle immediately. (If it doesn't, that means your oil is not hot enough. You may need to add the chicken in batches, depending on how much you are cooking. Don't overcrowd the pan, as it will drop the oil temperature too much).
- After a few minutes, flip the chicken over (The chicken should release easily if it's ready. If it sticks, it's not ready).
CREAMY ONE PAN TARRAGON CHICKEN - LITTLE SUNNY …
From littlesunnykitchen.com
5/5 (21)Total Time 30 minsCategory Dinner, Main CourseCalories 534 per serving
CREAMY TARRAGON CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
4.7/5 (26)Calories 348 per servingCategory Dinner
PAN SEARED CHICKEN BREASTS IN A MUSHROOM, TARRAGON AND …
From closetcooking.com
TARRAGON CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
PAGE COULDN'T LOAD • INSTAGRAM
From instagram.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE FROM …
From rachaelrayshow.com
CREAMY TARRAGON CHICKEN - THROUGH THE FIBRO FOG
From throughthefibrofog.com
CHICKEN TARRAGON IN LEMON CREAM SAUCE
From persianmama.com
CREAMY TARRAGON CHICKEN - COOKING FOR KEEPS
From cookingforkeeps.com
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE …
From foodandwine.com
CHICKEN WITH TARRAGON CREAM SAUCE • KEEPING IT …
From keepingitsimpleblog.com
JAMES MARTIN CHICKEN IN TARRAGON SAUCE | BRITISH CHEFS TABLE
From britishchefstable.com
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS
From eatlittlebird.com
DIJON-TARRAGON CREAM CHICKEN RECIPE - RECIPES.NET
From recipes.net
CREAMY LEMON TARRAGON CHICKEN / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
TARRAGON CHICKEN - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
PAGE COULDN'T LOAD • INSTAGRAM
From instagram.com
PAN SEARED CHICKEN IN TARRAGON CREAM SAUCE | 101 SIMPLE RECIPE
From 101simplerecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love