Time 28m Yield 2 servings Number Of Ingredients 9 Steps:
Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don’t burn. If they look like they’re beginning to, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
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 30m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Place chicken breasts between wax paper and pound to even 1/2 inch thickness. Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste. Melt butter in skillet over medium-high heat. Add chicken and saute until brown and cooked through, about 4 minutes on each side. Transfer to plate and keep warm. Add shallot and remaining tarragon to drippings in skillet. Saute over medium-high heat until shallot begins to soften, about 2 mintues. Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes. Spoon sauce over chicken and enjoy.
Yield 6 servings Number Of Ingredients 10 Steps:
Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature. Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer. Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm. Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
More about “chicken with tarragon and white wine recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Sprinkle chicken with salt and pepper. Heat the butter in a heavy skillet large enough to hold the chicken. Place chicken in pan, skin side down, and cook about 10 minutes and turn and cook 5 minutes. Remove chicken from the skillet for now, and add the shallots to the pan and cook briefly. Add the tarragon and wine. Cook, stirring occasionally to dissolve the browned particles that were stuck on the skillet. Stir in the water. Return the chicken to the skillet, skin side up and cover and cook about 15 minutes. Continue cooking, basting often about 5 minutes longer, until the chicken is tender and juicy.
