TARRAGON CHICKEN STEAK | CHICKEN IN TARRAGON SAUCE | GRILLED CHICKEN | CREAMY TARRAGON CHICKEN
Tarragon Chicken Steak is one of the most loved continental dishes in Pakistan that you can now make at home with this perfect recipe! The creamy tarragon sauce is delicious served with some vegetables on the side, You could also serve with mashed potatoes, some buttery pasta noodles alongside..!! I love this because of it’s simplicity, A quick and simple recipe that you can serve on a dinner. I love hearing your feedback! If you tried this recipe I’d love to hear how it turned out in the comments below..!!
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TARRAGON CHICKEN STEAK
FOR CHICKEN MARINATION:
Chicken fillet 750gms
Vinegar 3tb.sp
Chili sauce 3tb.sp
Salt 1.5te.sp
Ginger garlic paste 3te.sp each
Black pepper 1.5te.sp
White pepper 1.5te.sp
Mustard paste 1.5te.sp
Worcestershire sauce 3tb.sp
Lemon juice 3tb.sp
FOR TARRAGON SAUCE:
Ginger garlic paste 1.5 te.sp each
Vinegar 3tb.sp
Lemon juice 6tb.sp
Black pepper & white pepper ½ te.sp each
Flour 6tb.sp
Milk 1.5 cups
Fresh cream 3 packets
Chicken stock 1.5 cups
Tarragon leaves 3te.sp
Butter 50gms
OTHER INGREDIENTS:
Butter 125gms
Oil 3tb.sp
FOR VEGETABLES:
Carrot
Capsicum
Onion
Zucchini
Black pepper & salt as per your taste
Chicken Steak with Tarragon Mushroom Sauce Restaurant Style by (YES I CAN COOK)
#yesicancook #steak #tarragon #sauce #chickenrecipes #tarragonsauce #tarraonchicken #restaurantstyle #howtomake #homemade
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INGREDIENTS
Grilled chicken ingredients
chicken bread 4
garlic paste 1 tbsp
salt to taste
black pepper powder 1 tsp heaped
rosemarry or dried oregano leaves 1/2 tsp
mustard paste 1 tsp
soy sauce 2 tbsp
vinegar 1 tbsp
oil 2 tbsp
TARRAGON MUSHROOM SAUCE INGREDIENTS
butter 3 tbsp
canned mushrooms 2/3 cup
salt to taste
black or white pepper powder 1 tsp
tarragon herbs 1 tsp
soy sauce 1 tbsp
vinegar sauce 1 tsp
water 1 cup
cornflour 1 tbsp mix in water
cream 1/2 cup
SAUTED VEGETABLES INGREDIENTS
butter 1 tsp
oil 1 tsp
boiled zucchini as required
boiled carrots as required
capsicum as required
sweet corn 1/4 cup
soy sauce 1 tsp
salt 1 pinch
red chili crushed 1/4 tsp
ASSEMBLING
HEATED GRILL PAN GREAS WITH OIL
ONION SLICES
GRILLED CHICKEN
SAUTED VEGETABLES
FRENCH FRIES
TARRAGON MUSHROOM SAUCE
MUST TRY THIS YUMMY STEAK AT HOME
ENJOY WITH FAMILY AND FRIENDS :)
MUSIC CREDIT GOES TO #wondersharefilmora
Grilled Chicken Breast with Mustard Sauce – American Garden BBQ
Grilled Chicken Breast with Mustard Sauce
Tasty. Original. AG’s BBQ Sauce, Hot Sauce, Soy Sauce, and Mustard have gathered to give you a chicken recipe to cherish … and savor!
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 2 people
Level of difficulty: easy
Ingredients:
• 1 cup American Garden BBQ Sauce (original)
• 1 tbsp American Garden Hot Sauce
• 2 tsp American Garden Soy Sauce
• 1 tbsp American Garden Mustard
• 3 chicken breasts
• ¼ cup honey
• ½ tbsp chili powder
• 1 tbsp garlic powder
• 1/3 cup apple cider vinegar
• ½ tsp sea salt
• ½ tsp ground black pepper
Preparation
• Coat the chicken breasts well with American Garden BBQ Sauce.
• Marinate in the refrigerator for 2 hours.
• Grease the grilling pan with cooking oil and grill the chicken both sides until the chicken is fully cooked; keep turning sides until cooked.
• Baste with American Garden BBQ sauce.
• Place a sauce pan over medium heat and mix the sauce ingredients; honey, chili powder, hot sauce, soy sauce, garlic powder, apple cider vinegar, salt, black pepper and American Garden Mustard. Simmer for 10 minutes.
• Pour in an empty bowl.
• Serve.
Recipe: Chicken with mustard and tarragon sauce
Hello everyone, today Recipe Cooking presents the following recipe: Chicken with mustard and tarragon sauce
Here is the recipe in detail:
For 4 people
TOTAL TIME: 45 mins
Preparation: 15 mins
Cooking: 30 mins
Ingredients :
4 chicken breasts
2 tbsp. Mustard
2 tbsp. tablespoon heavy cream
1 tbsp. chopped tarragon
2 shallots
2 tbsp. tablespoons olive oil
1 chicken stock cube
Salt
Pepper
Step 1: Peel and chop the shallots. In a skillet, heat the olive oil and sauté the shallots.
After a slight color add 1/2 glass of water and the chicken stock cube, then cook for 10 minutes.
Step 2: Add the chicken breasts and cook until golden brown.
After cooking, remove the chicken and For in the mustard and fresh cream.
Step 3: Mix well then add the chopped tarragon.
Slice the chicken breasts, place them on 4 plates and coat with sauce.
Step 4: Tip: you can also add mushrooms to the sauce. Serve this recipe with white rice.
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The true side of French home cooking: Mustard sauce
Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Mustard lovers: Ina has a dish for YOU.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Directions
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network