Best 4 Chicken In Tarragon Cream Sauce White And Wild Rice With Walnuts Recipes
Indulge in a culinary masterpiece that tantalizes your taste buds with a symphony of flavors. Chicken in Tarragon Cream Sauce is a delectable dish that showcases tender chicken breasts enveloped in a luscious, creamy sauce infused with the aromatic essence of tarragon. Served over a bed of fluffy White and Wild Rice, each bite offers a harmonious blend of textures and flavors. As a delightful accompaniment, Walnuts add a touch of nutty crunch, while the refreshing crunch of Green Salad provides a vibrant contrast. This article presents a collection of recipes that guide you through the process of creating this exquisite meal, from preparing the creamy sauce to cooking the rice and assembling the final dish. Embark on a culinary journey and savor the delectable flavors of Chicken in Tarragon Cream Sauce, complemented by the perfect sides of White and Wild Rice with Walnuts and a crisp Green Salad.
Let's cook with our recipes!
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
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.
CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUT
Make and share this Chicken in Tarragon Cream Sauce, White and Wild Rice With Walnut recipe from Food.com.
Provided by SaucyCook
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions.
- Preheat extra-virgin olive oil in skillet over medium high heat.
- Season the chicken with salt and pepper.
- Brown and cook chicken, 5 minutes on each side.
- Remove chicken to a plate and cover.
- Reduce heat a bit.
- Add vinegar and water, scrape up pan drippings.
- Stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
- Remove from heat.
- Toss nuts and parsley with cooked rice.
- Slice chicken on an angle and arrange on a bed of rice.
- Top with sauce and serve.
- Garnish with edible flowers and tarragon.
Nutrition Facts : Calories 415.1, Fat 20.6, SaturatedFat 8.5, Cholesterol 172.3, Sodium 190.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 53.2
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, try to use organic or local ingredients.
- Don't overcrowd the pan: When you're cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it's cooked through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Make the sauce while the chicken is cooking: This will save you time and help you get dinner on the table faster.
- Serve the chicken and sauce over rice: This is a classic combination that is sure to please everyone at the table.
Conclusion:
This chicken in tarragon cream sauce with white and wild rice with walnuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the rice is cooked to perfection. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love.
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