TARRAGON RECIPE RECIPES

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CHICKEN WITH TARRAGON SAUCE RECIPE: HOW TO MAKE IT



Chicken with Tarragon Sauce Recipe: How to Make It image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 547mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 30g protein.

TARRAGON RICE PILAF RECIPE - FOOD.COM



Tarragon Rice Pilaf Recipe - Food.com image

Make and share this Tarragon Rice Pilaf recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken stock, warmed
1/4 cup parsley, chopped
2 tablespoons tarragon, chopped

Steps:

  • Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
  • Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
  • Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.

Nutrition Facts : Calories 395.1, FatContent 8.6, SaturatedFatContent 4.4, CholesterolContent 20.7, SodiumContent 603.9, CarbohydrateContent 67.6, FiberContent 1.7, SugarContent 3.6, ProteinContent 10.3

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