Southern Livings Tarragon Cream Chicken Recipes

SOUTHERN LIVING'S TARRAGON CREAM CHICKEN

Southern Living's Tarragon Cream Chicken image

This is my go-to recipe when company is coming. Everyone who tries this chicken thinks it is absolutely delicious. I just love it! It is my favorite recipe to eat and to make. I serve it with a light salad, my Garlic Butter New Potatoes (also posted), and some lightly roasted asparagus. I have also used boneless, skinless chicken thighs in the past instead of the chicken breasts. This adds great flavor. I believe I made 5-6 thighs. I took this recipe from Southern Living magazine, and it is also in their Ultimate Quick and Easy cookbook. Enjoy!

Provided by History Teacher

Categories Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons butter
2 tablespoons lemon juice
1 cup whipping cream
1/3 cup minced green onion
2 tablespoons fresh tarragon, chopped
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon white pepper
lemon slice
fresh tarragon sprig

Steps:

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Combine 1/2 teaspoons each of salt and white pepper; sprinkle over both sides of flattened chicken.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side or until done. Remove from skillet, and cover with aluminum foil to keep warm.
Add lemon juice to the skillet, and cook over for thirty seconds, stirring to loosen particles from the bottom of the skillet.
Add cream and next five ingredients; bring to a boil. Cook, stirring constantly, 4 minutes or until the sauce is slightly thickened.
I always place the chicken on a serving plate, and then pour the sauce over the chicken. I then garnish with lemon slices and tarragon sprigs.
Enjoy!

Nutrition Facts : Calories 429.4, Fat 33.9, SaturatedFat 19.9, Cholesterol 179.9, Sodium 674.5, Carbohydrate 4.4, Fiber 0.5, Sugar 0.5, Protein 27.2

TARRAGON CHICKEN SALAD

Tarragon Chicken Salad image

Already have a go-to chicken salad recipe? No matter, you're still going to want to give this one a try. Our Tarragon Chicken Salad isn't quite as straightforward as a classic chicken salad recipe, but it's well worth the extra ingredients and preparation. The recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion. The dressing is livened up with the addition of the zest and juice of a lemon and chopped fresh tarragon. While the tarragon might be a little outside of your comfort zone, we definitely think you should give it a try. Just one little ingredient can take your ho-hum recipe to the next level-and tarragon is just the ticket in this chicken salad recipe. Be sure to toast the pecans before adding them to the dish; the crunch and flavor that results will be well worth the quick effort. Make our Tarragon Chicken Salad for your next baby shower or bridal shower and it will be the hit of the party. Just be sure to whip up an extra batch to have at home too-you won't be able to resist this stuff.

Provided by Southern Living Editors

Time 2h25m

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

1 tablespoon butter
3/4 cup pecans, chopped
1 cup mayonnaise
3 tablespoons fresh tarragon, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 cups cooked chicken breasts, chopped
1 medium Granny Smith apple, diced
1 cup celery, diced
4 tablespoons red onion, finely chopped

Steps:

In a small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended. Add salt and freshly ground pepper to taste.
Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

DIJON-TARRAGON CREAM CHICKEN

Dijon-Tarragon Cream Chicken image

Quick and simple recipe, chicken breast in a wonderful mustard-tarragon sauce. Adapted from a cooking websites newsletter.

Provided by lauralie41

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon olive oil
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons fresh tarragon, chopped

Steps:

In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to serve.

TARRAGON-CREAM CHICKEN

Tarragon-Cream Chicken image

Flexibility is the secret to this recipe. If you don't have the wine, you can use chicken broth. Can't find prosciutto? You can substitute bacon or omit entirely. Quick and simple.

Provided by Bev I Am

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons olive oil
8 ounces white mushrooms, halved if large
3 ounces prosciutto, sliced (optional) or 3 ounces cooked bacon, crumbled well drained (optional)
1 cup dry white wine or 1 cup low sodium chicken broth
1 cup heavy cream
2 teaspoons minced fresh tarragon
1 teaspoon apple cider vinegar
minced fresh chives, to garnish
toasted bread

Steps:

Season chicken with salt and black pepper.
Dust each breast with flour, shaking off any excess.
Saute chicken in olive oil in a saute pan coated with cooking spray.
Cook until lightly browned on both sides, 5-7 minutes.
Remove chicken, set aside, and keep warm.
Saute mushrooms and prosciutto (or bacon) in the pan until browned.
Add wine (or broth) and heavy cream.
Return chicken to pan, reduce heat and simmer until sause thickenslightly, about 8 minutes.
Stir in tarragon and vinegar; cook 1 minute.
Garnish with chives.
Serve chicken over slices of toasted bread.
Serves 4.

Nutrition Facts : Calories 519.9, Fat 32.2, SaturatedFat 15.4, Cholesterol 157, Sodium 166.3, Carbohydrate 17.4, Fiber 1.1, Sugar 1.8, Protein 29.9

CREAMY TARRAGON CHICKEN

Creamy Tarragon Chicken image

Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.

TARRAGON CREAM CHICKEN

Tarragon Cream Chicken image

This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.

Provided by IngridH

Categories Chicken Breast

Time 21m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast tenders
1 tablespoon all-purpose flour
2 tablespoons olive oil
1/4 cup shallot, sliced
1 garlic clove, minced
3/4 cup chicken broth
1 tablespoon tarragon, fresh, chopped
1/4 cup whipping cream

Steps:

Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
Heat oil in a large skillet.
Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
Add shallots and garlic. Cook 1 minute.
Add broth and tarragon. Cook 2 minutes.
Remove chicken to warm serving platter.
Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
Pour sauce over chicken and serve.

SOUTHERN LIVING'S RITZ CHICKEN

Southern Living's Ritz Chicken image

Make and share this Southern Living's Ritz Chicken recipe from Food.com.

Provided by Vicki in CT

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup butter, melted
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 cup Ritz cracker crumbs
1/2 cup parmesan cheese
4 chicken cutlets (the very thinly sliced variety)

Steps:

Combine butter, Dijon, and garlic powder in shallow dish.
Combine cracker crumbs and cheese in a shallow dish.
Dip chicken in butter mixture and dredge in cracker crumb mixture.
Bake at 400°F for 15 minutes.

Nutrition Facts : Calories 260.5, Fat 26.7, SaturatedFat 16.8, Cholesterol 72, Sodium 436.4, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 5.2

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