SAUCY TARRAGON CHICKEN
"This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon," notes Mary Steiner of West Bend, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Meanwhile, sprinkle chicken with tarragon and lemon-pepper. In a large nonstick skillet over medium-high heat, brown chicken in butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms until tender. Add garlic; cook 1 minute longer. Add 1 cup broth and sherry, stirring to loosen browned bits from pan. , Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles; serve with chicken and sauce.
Nutrition Facts : Calories 379 calories, Fat 9g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 454mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
SKILLET TARRAGON CHICKEN WITH NOODLES
Provided by Anne | Craving Something Healthy
Time 30m
Number Of Ingredients 13
Steps:
- Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
- Heat the oil and butter in a large sauté pan over medium high heat.
- Saute the chicken breasts until golden on each side (about 2 minutes per side)
- Remove the chicken from the pan, and place on a plate, and set aside.
- Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
- Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
- Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
- Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
- Remove the pan from the heat.
- Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
- Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
- Serve immediately.
TARRAGON CHICKEN CASSEROLE
For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 362 calories, Fat 13g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CREAMY CHICKEN TARRAGON WITH EGG NOODLES
You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.
Provided by 2Bleu
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
- Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
- Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
- Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
- Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
- Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.
Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5
TARRAGON CHICKEN AND EGG NOODLES
What an easy stove-top meal this is--not to mention filling and flavorful. Recipe: Simple Weeknight Favorites (Taste of Home) Photo: Taste.com.au 08-11-15
Provided by Ellen Bales
Categories Pasta
Time 25m
Number Of Ingredients 9
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to plate and tent loosely with aluminum foil.
- 2. Add shallots to the empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes.
- 3. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
- 4. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 2 minutes. Season with salt and pepper to taste, and serve.
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
TARRAGON CHICKEN AND NOODLES
A flavorful way to strech a small amount of chicken to feed a family.
Provided by Kristi Luce
Categories Chicken
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
- 2. Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
- 3. Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
- 4. While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
- 5. Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
- 6. When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
- 7. At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.
- 8. Enjoy!
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