Best 7 Chicken Breasts In Tarragon Cream Recipes

DIJON-TARRAGON CREAM CHICKEN

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

CHICKEN WITH TARRAGON SAUCE

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.

SAUTéED CHICKEN BREASTS WITH TARRAGON

Steps:

• In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
• Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
• Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
• Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
• Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

CHICKEN BREAST WITH TARRAGON CREAM SAUCE

Steps:

• Season chicken with salt and pepper. In a skillet, melt butter with oil over medium heat.
• Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes or until chicken is cooked through. Put chicken aside; keep warm.
• Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
• Season to taste with salt and pepper.
• Pour sauce over chicken and sprinkle with chives.

CREAMY TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

TARRAGON CREAM CHICKEN

Steps:

• Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
• Heat oil in a large skillet.
• Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
• Add shallots and garlic. Cook 1 minute.
• Add broth and tarragon. Cook 2 minutes.
• Remove chicken to warm serving platter.
• Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
• Pour sauce over chicken and serve.

BREAST OF CHICKEN WITH TARRAGON AND BASIL CREAM (STON EASTON PARK)

Steps:

• Place chicken breasts in saute pan and cover with white wine, chicken stock and bay leaves. Cover and bring to boil. Turn chicken over and simmer about 8 to 10 miutes, until they are slightly undercooked. Remove.
• Add basil and tarragon and bring mixture to boil, cooking until it is reduced by half. Add cream and bring to boil.
• Return chicken to pot and cook slowly, reducing sauce until it is thick enough to coat chicken. Remove chicken breasts to plates and decorate with parsley and chopped tomato.
• Correct seasoning in sauce and pour over chicken.