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 Breast with Tarragon Куриные Грудки на Гриле
Grilled chicken breast with tarragon Куриные грудки на гриле с эстрагоном. (
Recipe in the description Рецепт в описании:
Ingredients:
Chicken breast - 4pcs.
Olive oil - 2 tbsp
Lemon zest - 1 tsp
1 garlic clove,
Lemon juice - 2 tbsp
Tarragon leaves-2 tsp
Salt
Method of preparation:
1. Crimp the meet from both sides. Sprinkle with salt.
2. In a small bowl, combine olive oil, lemon juice and zest, chopped garlic, chopped fresh tarragon and salt. Mix well.
3. Preheat the grill or barbecue. Grease the grill with oil. Put the chicken meat on the grill and brush it with lemon herbal mixture. Sauté 2 minutes, flip, brush the other side with the mixture and sauté for 2 minutes. Then flip again and sauté until tender.
Place on plates and serve.
Ингредиенты:
Филе куриной грудки - 4шт.
Масло оливковое -- 2 ст.л
Цедра лимонная -- 1 ч.л.
Чеснок - 1 зубчик
Сок лимонный -- 2 ст.л
Эстрагона листья - 2ч.л
Соль
Способ приготовления:
1. Хорошо отбейте куриные грудки между 2 кусками пленки до тонкого состояния. Посыпьте 0,25 чайной ложки соли.
2. В небольшой миске смешайте оливковое масло, лимонные сок и цедру, измельченный чеснок, мелко нарезанный эстрагон и оставшуюся соль. Хорошо перемешайте.
3. Разогрейте гриль или мангал. Смажьте решетку маслом. Выложите курицу и смажьте лимонным маслом. Жарьте 2 минуты, переверните, снова смажьте и жарьте еще 2 минуты до готовности.
Переложите на тарелки и подавайте.
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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Orange Tarragon Chicken Breasts
Subscribe:
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
Creamy tarragon chicken breast
I am nobody. But I am AnyBody! I started to cook in January 2015. So I am not an expert but I have a kitchen and I have time to cook. Please watch my videos on every Friday!
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A recipe that celebrates chicken and tarragon (poulet a l'estragon)
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet a l'estragon (chicken in tarragon sauce). Get the recipe:
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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????????INGREDIENTS????????
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
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