Chicken Breast with Tarragon-Mustard Cream Sauce | Dietplan-101.com
Pan-seared chicken breast topped with creamy yellow sauce, a chicken recipe that is easy and suitable for South Beach Phase 1 too!
Printable recipe available at:
Orange Tarragon Chicken Breasts
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4 Chicken Breasts
1 Tbsp. Orange Zest
1 C. Fresh Orange Juice
1/4. Fresh Lemon Juice
1/3 C. Honey
2 Tbsp. Worcestershire Sauce
1 Tbsp. Tarragon
1 Tsp. Dry Mustard
Salt and Pepper to Taste
2 Tsp. Cornstarch dissolved in 1 Tbsp. Water
Bake at 350, covered for 30 minutes or until done. Add the Cornstarch mixture to the sauce, mix together. Ladle sauce over chicken.
Chicago Cutlery
Kitchen Utensils
Camera Used: Canon PowerShot SX40HS
TriPod Used Ambico
James Beard's Recipe for Chicken with Tarragon
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JBF senior editor Elena North-Kelly demonstrates how to prepare James Beard's Chicken with Tarragon recipe, along with Brussels sprouts sautéed with bacon.
Get the recipe here:
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Classic French Chicken Tarragon Recipe - EatSimpleFood.com
Recipe:
This classic French Chicken Tarragon recipe is made with seared and braised boneless skinless chicken thighs simmered in white wine, chicken broth, and heavy cream sauce with pearl onions and fresh tarragon.
If you want a thinner or just more sauce, add ½ cup to ¾ cup more chicken broth. The result will not be as creamy but the sauce is AMAZING and flavorful if you want to coat pasta in it.
If you want a thicker and more creamy sauce, reduce the chicken broth to 1 cup.
Don't like chicken thighs? Use seared breasts instead but add to the reduced sauce 5-10 minutes before instead of cooking them in the sauce for the entire 25 minutes because they will get dry and tough if cooked too long.
There are a couple images here where the difference in the sauce color has to do with the color of the butter, but also and most importantly, the color of the chicken broth. The brighter yellow sauce pictures and video are made with an uber vibrant yellow chicken broth (Better than Bouillon Chicken Base).
The color of the dish and sauce will vary from brown to yellowish depending on the broth or butter you use and how brown or hard the sear is on the chicken. Either color and way tastes absolutely amazing. Trust! Also, the sauce will brown over time. The yellow sauce was vibrant initially but we ate it the next day it had changed to yellow brown.
The broth for the tarragon chicken below and the instructional video was a bright yellow giving the sauce a vibrant yellow color. I also added ½ cup more broth to the sauce because I wanted to have enough sauce to coat angel hair pasta in. The added broth resulted in a less creamy and thick sauce but was a beautiful light sauce for pasta.
Ingredients:
• 2 tablespoon olive oil
• 2 tablespoon unsalted butter
• 8 chicken thighs (~ 2 lb), boneless skinless
• ¾ cup pearl onions, frozen
• 1 tablespoon garlic, minced
• ⅔ cup white wine
• 1 ½ cups chicken broth
• ¼ cup tarragon, chopped
½ cup heavy whipping cream
• salt
• black pepper
Directions:
• Salt and pepper the chicken thighs.
• Bring a skillet to medium heat and add the butter and oil. When hot, add the chicken thighs (you may need to do this in batches - don't overcrowd the pan). Sear the chicken on each side for 3-4 minutes or until brown.
• Remove chicken to a plate, reduce heat, and add onions to pan. Cook ~3 minutes and add garlic. Cook 1 minute or until fragrant.
• Add wine and simmer ~ 3-4 minutes or until reduced by half.
• Add broth and tarragon and return chicken and any juices back to pan.
• Bring to a boil, reduce heat, and simmer covered ~ 25 minutes, flipping once, or until chicken is done (internal temp = 165F and juices run clear).
• Stir in cream, bring to a simmer, and remove from heat. Let dish sit for 5 minutes (to thicken) before serving.
• Add salt to taste and garnish with any additional tarragon if desired. Happy Eating! Beckie
Creamy Tarragon Chicken
Chicken drenched in a Creamy Tarragon Sauce. Quick and easy dinners don't come more delicious than this!
Creamy Tarragon Chicken | Serves 4
FULL RECIPE POST:
INGREDIENTS
2 large Chicken Breasts, brought close to room temp (approx 9oz/250g each)
3/4 cup / 180ml Heavy/Double Cream, at room temp
3/4 cup / 180ml Chicken Stock
1/4 cup / 60ml White Wine (see notes)
1/4 cup / 20g freshly grated Parmesan
2 Shallots, finely diced
2 cloves of Garlic, finely diced
1 tbsp finely diced Fresh Tarragon, plus more to serve (optional)
1 tbsp Olive Oil
1 tbsp Butter
1/2 tsp Salt, plus more to taste
1/4 - 1/2 tsp Black Pepper, plus more to taste
METHOD
Slice your chicken breasts right through the centre to make 4 even sized breasts. Rub 1/2 tsp salt and 1/4-1/2 tsp black pepper into the meat.
Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side. Lower heat to medium.
Add in shallots and fry until they begin to soften/brown, then add garlic and fry for another 1-2mins. Pour in wine and use your wooden spoon to scrape off any flavour stuck to the pan. Simmer until the wine reduces right down. This is important to burn off the alcohol.
Pour in stock and cream, then add 1 tbsp finely diced fresh tarragon. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add salt & pepper to taste. Give it a final stir and simmer for another couple of minutes until the sauce thickens.
Add chicken back to the pan and coat in the sauce. Sprinkle over a pinch more tarragon (optional) then serve up with potatoes and veg of choice!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Grilled Chicken With Tarragon Sauce By SooperChef
Tarragon Chicken: Grilled Chicken With Tarragon Sauce.A quick and simple recipe that you can serve on a dinner. Learn this simple Grilled Chicken With Tarragon Sauce and do share your feedback.
Grilled Chicken With Tarragon Sauce Recipe in English:
Tarragon Sauce:
2 tbsp Butter
1 Small Onion (Sliced)
1 Cube K&Ns Stok
½ cup water
¾ cup cream
Salt to taste
Black pepper to taste
2 tsp dried tarragon leaves
Ingredients:
Grilled Chicken:
3 K&N’s TenderBrest
Oil 2-3 tbsp (for grilling)
Salt to taste
1 tsp Garlic powder
1 tsp Mustard paste
½ tsp Black pepper
2 tbsp Olive Oil
½ tsp Tarragon leaves
1 tbsp Soy Sauce
Tarragon Sauce:
1- In a pan,add butter and let it melt,add onion and sauté till translucent.
2- Add water, K&N’s Stok and mix it well.
3- Now turn off the flame, add cream and mix well.
4- Turn on the flame; add salt,black pepper,dried tarragon leaves and mix well,cook until desired thickness.
Directions:
1- Prepare the K&N’s Tender Breast as per Instructions on the pack.
2- In a bowl add K&N’s Tender Breast, salt, garlic powder, mustard paste, black pepper, olive oil, tarragon leaves, soy sauce mix well and keep aside for 20-25 minutes.
3-
4-Grease grill pan with oil and place marinated chicken. Grill each side on medium heat for 5-6 minutes.
5- Drizzle tarragon sauce over grilled chicken and serve.
Preparation Time: 10 mins
Cooking time: 20 mins
Serve: 2
Grilled Chicken With Tarragon Sauce Recipe In Urdu
گرِ لڈ ٹیراگون چکن
گرِلڈ چکن میرینیشن کے اجزاء:
K&N's TenderBreast 3
نمک حسبِ ذائقہ
لہسن پاؤڈر 1چائے کا چمچ
مسٹرڈ پیسٹ 1چائے کا چمچ
کالی مرچ آدھا چائے کا چمچ
زیتون کا تیل 2کھانے کے چمچ
ٹیراگون آدھا چائے کا چمچ
سویا ساس 1کھانے کا چمچ
کھانے کا تیل گرِلنگ کے لئے
ٹیرا گون ساس اجزاء:
مکھن 2کھانے کے چمچ
چھوٹا پیاز 1
K&N's Stok Cube 1
پانی آدھا کپ
کریم تین چوتھائی کپ
نمک حسبِ ذائقہ
کالی مرچ حسبِ ذائقہ
خشک ٹیراگون کے پتے 2
میرینیشن کی ترکیب:
K&N's TenderBreast کے تین پسیز لیں۔
اس میں نمک,لہسن پاؤڈر، مسٹرڈ پیسٹ، پسی کالی مرچ، زیتون کا تیل، سویا ساس اور ٹیراگون ڈال کر اچھی طرح مکس کریں اور 15منٹ کے لئے رکھ دیں۔
گرل پین گرم کر کے اس میں آئل لگائیں اور K&N's TenderBreast کو دونوں طرف سے درمیانی آنچ پر 5-6منٹ کے لئے پکائیں۔
ٹیرا گون ساس ترکیب:
ایک پین میں مکھن گرم کریں اور پیاز ڈال کر 2منٹ کے لئے پکائیں ۔
اب پانی میں K&N's Stok Cubeڈال کر اچھی طرح مکس کریں ۔
اس میں نمک، پسی کالی مرچ ،ٹیراگون اور کریم ڈال کر اچھی طرح مکس کریں اور 2منٹ پکا کر چولہا بند کردیں۔
گرِلڈ چکن کے اوپر ٹیرا گون ساس ڈال کر سرو کریں۔
تیاری کا وقت: 10منٹ
پکانے کا وقت: 20منٹ
افراد: 2-