Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:
Combine the butter, mustard and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumb mixture. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°. Place chicken in a lightly spray 8x8 baking dish or casserole. In a small sauce pan. melt butter. Whisk in remaining ingredients. Pour over chicken. Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink. Spoon sauce over chicken and serve.
Yield Makes 4 to 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 425°F with rack in middle. Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour. Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes. Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste. Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.
Time 35m Number Of Ingredients 5 Steps:
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside. Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Time 45m Yield 4 Number Of Ingredients 7 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.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Mix mustard, lemon juice, tarragon and garlic in food processor or blender. Process bread into crumbs. Remove skin from chicken. place chicken breast in greased or non stick 13 x 9 inch baking dish. Spread with mustard mixture, then sprinkle with crumbs. Bake for 45-55 minutes or until chicken is no longer pink inside.
Time 25m Yield 2 servings. Number Of Ingredients 10 Steps:
In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
Time 50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 375°F. In a shallow dish, combine butter, mustard and garlic powder. In another dish, combine the bread crumbs, tarragon leaves, salt and pepper. Dip breasts in butter mixture and then coat with crumb mixture. Place in a baking dish. Sprinkle remaining crumbs over chicken. Bake at 375 F for 30-35 minutes or until chicken is fork-tender and juices run clear.
Number Of Ingredients 11 Steps:
Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.
Time 2h Number Of Ingredients 12 Steps:
Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown. While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside. Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves. Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer. Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a shallow bowl, combine the butter, mustard and garlic salt. In another shallow bowl, combine the bread crumbs, tarragon and pepper. Dip chicken in to butter mixture, then coat with crumb mixture. Place in an ungreased baking dish. Bake, uncovered, at 375 for 20-25 minutes or until juices run clear.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients except for chicken. Pour mixture over chicken and let marinate in refrigerator for several hours. Bake chicken at 350F for 1 hour.
More about “tarragon mustard baked chicken recipes”
Time 20m Yield 2 servings Number Of Ingredients 5 Steps:
Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl. Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides. Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.
