How To make Chicken Breasts w/Tarragon
4 Skinless Boneless Chicken Breast Halves
1/4 Tsp Salt
1/8 Tsp Freshly Ground Pepper
Or To Taste
2 Tsp Margarine :
*Note
1 Tsp Scallion Finely Snip, Green
2 Tbsp Finely Chopped Fresh Parsley
1/3 C Dry White Wine
2 Tsp Dried Tarragon :
Or 2 T Fresh,
-- Finely Chopped
*NOTE: Original recipe used 2 T butter or margarine. I used 2 t and used the lower fat margarine.
Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1/2 inch thick. Season with salt and pepper.
Heat margarine in a large, heavy nonstick skillet over medium heat until bubbly. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Sprinkle with chives and parsley.
Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 T. Stir in fresh tarragon. Spoon over chicken.
This is excellent!!
Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>
How To make Chicken Breasts w/Tarragon's Videos
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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.
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Camera Used: Canon PowerShot SX40HS
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Tarragon Chicken Recipe! #theonealsway #chickenrecipe #quickrecipes #foodie #explorepage #summervibe
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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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.
GET THE WRITTEN RECIPE:
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