Best 2 Vermouth Tarragon Chicken Recipes

Discover the captivating flavors of vermouth tarragon chicken, a culinary delight that tantalizes the taste buds with its harmonious blend of aromatic herbs, tangy citrus, and the rich essence of vermouth. This delectable dish is a symphony of flavors, featuring tender chicken infused with the intoxicating aromas of tarragon and the subtle complexity of vermouth. Embark on a culinary journey as we unveil the secrets behind this exquisite dish, guiding you through the selection of the finest ingredients and providing step-by-step instructions to ensure perfect results every time.

Let's cook with our recipes!

VERMOUTH TARRAGON CHICKEN

Vermouth Tarragon Chicken image

Delicious boneless chicken breast with a very distinct flavor - even my picky children love this! Can be cooked either on grill or stovetop. Serve with rice and a salad.

Provided by Alison L. Hansan

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 boneless, skinless chicken breast halves
1 tablespoon lemon pepper
1 cup dry vermouth
3 tablespoons olive oil
½ cup chopped fresh tarragon
1 tablespoon olive oil

Steps:

Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 8.9 g, Cholesterol 68.4 mg, Fat 15.1 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 2.3 g, Sodium 429.2 mg, Sugar 4.8 g

SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA

Sauteed Chicken Cutlets With Vermouth, Leek, and Tarragon Pan Sa image

This is a simple and delicious recipe for 4 from Cooks Illustrated. The sauce is to die for. Check out other sauces for this dish in my recipes. Each one makes a wonderfully different dish.

Provided by KathyP53

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts (6-8 oz. each)
salt
fresh ground black pepper
6 teaspoons vegetable oil
1 medium leek, white part only, halved lengthwise, sliced into 1/4-inch thick pieces, washed and dried (about 1 cup)
1 teaspoon all-purpose flour
3/4 cup low sodium chicken broth
1/2 cup dry vermouth or 1/2 cup white wine
1 teaspoon whole grain mustard
2 teaspoons chopped fresh tarragon leaves
1 tablespoon cold unsalted butter

Steps:

Adjust oven rack to middle position and heat oven to 200 degrees.
Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.

Nutrition Facts : Calories 238.8, Fat 11.5, SaturatedFat 3.2, Cholesterol 76.1, Sodium 109, Carbohydrate 4.3, Fiber 0.5, Sugar 1, Protein 28.6

Tips:

Choose the right chicken. For best results, use a whole chicken or chicken breasts that are skinless and boneless. You can also use thighs or drumsticks, but they will take longer to cook.
Use fresh herbs. Tarragon is the star of this dish, so make sure you use fresh herbs whenever possible. If you can't find fresh tarragon, you can use dried tarragon, but it will not be as flavorful.
Don't overcrowd the pan. When searing the chicken, be sure to leave enough space between the pieces so that they can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
Cook the chicken until it is cooked through. The best way to check if the chicken is cooked through is to use a meat thermometer. The chicken should reach an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving. Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Vermouth tarragon chicken is a classic French dish that is both elegant and easy to make. The combination of tarragon, vermouth, and chicken is simply divine. This dish is perfect for a special occasion or a weeknight dinner. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.