Time 35m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine bread crumbs and yogurt, let stand for a few minutes. Combine chicken, yogurt mixture and egg. Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme. Shape into 6 large patties (about 1 1/2" thick). In a skillet heat butter (oil) over medium high heat. Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter. Pour off excess fat and add wine& lemon juice. Scrape the brown bits from the pan. Bring to a boil and cook until reduced to about 1/4 cup. Add remaining parsley pour over the burgers. Serve hot or cold.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat. Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil. Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes. Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened. In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste. Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Time 12m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes. Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl. Blend onion mixture with chicken mixture. Form into 4 patties; dust with flour. Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat. Cook until patties are browned on both sides, no pink remains in center and juices run clear. Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn’t take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!
Yield 4 Servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer. Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 9 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.
Time 45m Yield Serves 4 Number Of Ingredients 6 Steps:
place the chicken pieces,skin-side up in a roasting dis.separate the garlic cloves but do not peel them.use a rolling pin or the side of a knife to squash the garlic and scatter round the meat. cut the lemons in half and squeeze over the chicken and garlic.season with salt and pepper,then drizzle over the olive oil and place in the preheated oven for about 30 minutes or until the juices run clear and the chicken is golden. scatter the tarragon over the chicken,baste with the juices and return for about 10 minutes. serve with roasted,new or baked potatoes.
