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Tarragon Chicken Recipes

Category Chicken
Tarragon Chicken
Tarragon provides a distinct flavor and makes chicken so delicious. This page contains tarragon chicken recipes.
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December 16, 2008

Ingredients

  • 2 Tbsp. butter or margarine
  • 1 Tbsp. vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup dry white wine or vermouth
  • 2 tsp. Dijon mustard
  • 1 Tbsp. chopped fresh tarragon or 1 teaspoon dried tarragon
  • 1/2 tsp. salt
  • freshly ground pepper to taste
  • 3/4 cup heavy cream

Directions

In a large skillet, melt butter in oil over medium high heat. Add chicken breast and cook; turning once, until lightly browned, about 4 minutes a side. Remove and set aside.

Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooded spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly about 3 minutes.

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Return chicken to skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.

Source: A friend, Maureen

By Raymonde from North Bay, Ontario

Comment Was this helpful? Yes

By 0 found this helpful
September 4, 2008

Ingredients

  • 1 cut up fryer
  • 2-3 tablespoons butter
  • seasoned flour
  • 1 tablespoon tarragon or more if you like the herb
  • 2 cups dry white wine or beer
  • 1 cup chopped onion (I like sweet onion when using beer it goes well with the hops)

Directions

Heat large pan over medium heat. Add butter to pan. Dredge chicken parts in seasoned flour. Quickly brown chicken on one side, 5-8 minutes. You are not cooking the chicken now, just getting a golden crust for flavor. Turn when brown, add onions. Brown on other side, 5-8 minutes. Add tarragon and wine, cover, turn to low. Cook 15-20 minutes. Turn chicken, cook until chicken is done, 10-20 minutes more. Cooking time depends on the size and age of the pieces of chicken. Remove chicken, there should be about a 1- 1 1/2 of sauce left, if not add a little more wine/liquid and heat through.
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If alcohol is not an option, use alcohol free wine or beer or, chicken or vegetable broth.

I put the chicken pieces over lightly buttered noodles or rice on a large platter and pour the sauce from the pan over the chicken.

I have used beer and ale instead of wine, don't use a dark ale it overpowers the tarragon.

For a creamer sauce add a few tablespoons of cream, sour cream or cream cheese to the sauce before it is served. For a lighter fare add a little caned milk instead of cream and pour off any oil after the chicken is fried.

For slow cooker, fry the chicken with out the onions. After the chicken is browned. Add chicken on the bottom, tarragon, onion and liquid to slow cooker, and cook on low for 5-6 hr or high 3-4 hr. Skim the grease before removing the chicken and serving.

This can be made with boneless chicken. Dredge chicken parts in seasoned flour. Fry and turn when brown, add onions. Brown on other side. Add tarragon and wine, turn to low. Cook 5-10 min. Cook till chicken is done, 3-5 minutes more. Cooking time depends on the size pieces of chicken. Remove chicken, and cook until there is 1- 1 1/2 of sauce left. Add chicken and serve.

By Scott E. from Chicago

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Comment Was this helpful? Yes

By 0 found this helpful
September 21, 2007

Ingredients

  • Juice of 1 lemon
  • 1/3 cup heavy cream
  • 1 tsp. + 1/2 cup flour, divided
  • 1 tsp. + 1 Tbsp. butter, divided
  • 3 large boneless, skinless chicken breasts
  • 1/4 tsp. pepper
  • 1 tsp. canola oil
  • 1 cup chicken broth
  • 1/2 cup peas
  • 3 Tbsp. tarragon or dill

Directions

Combine lemon juice and cream in a small bowl. Mash 1 tsp. flour and 1 tsp. butter in another small bowl until a paste forms. Set both bowls aside. Dry chicken thoroughly with paper towels. Season with pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess flour. Heat the remaining 1 Tbsp. butter and oil in a 12-inch skillet over medium-high heat. Add the chicken - do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.)
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Transfer the chicken to a clean cutting board and tent with foil. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce.

By LRP from LWL. MA

Comment Was this helpful? Yes
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