Best 8 Sautéed Chicken And Radishes With Mustard And Tarragon Recipes

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Indulge in a symphony of flavors with our delectable sautéed chicken and radishes, a dish that tantalizes the taste buds with its unique combination of sweet, savory, and tangy notes. Perfectly seared chicken breasts nestle amidst tender, roasted radishes, creating a textural contrast that elevates the dish. The pièce de résistance is the luscious sauce, a harmonious blend of tangy mustard and aromatic tarragon, which coats each morsel with a burst of flavor. Alongside this main course, we present a delightful array of complementary recipes to complete your culinary journey. Discover the vibrant flavors of roasted radishes, a simple yet elegant side dish that showcases the vegetable's natural sweetness. For a refreshing twist, try our creamy radish salad, a medley of crisp radishes, crunchy celery, and tangy dressing. And to satisfy your sweet cravings, indulge in our classic vanilla bean pound cake, a timeless dessert that exudes warmth and comfort with every bite.

Here are our top 8 tried and tested recipes!

ROAST CHICKEN WITH RADISHES



Roast Chicken with Radishes image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 servings

Number Of Ingredients 6

1 (4- to 4 1/2-pound) roasting chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme
1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
3 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees.
  • Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken.
  • Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper.
  • Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices.

SAUTEED TARRAGON RADISHES



Sauteed Tarragon Radishes image

Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup unsalted butter, cubed
6 pounds radishes, quartered (about 9 cups)
1/4 cup white wine or water
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.

Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.

MUSTARD-TARRAGON CHICKEN SAUTé



Mustard-Tarragon Chicken Sauté image

Categories     Chicken     Mustard     Sauté     Low Carb     Spring     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 skinless boneless chicken breast halves
1 1/2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry vermouth
2 tablespoons whole grain Dijon mustard
1/2 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon

Steps:

  • Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
  • Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

SAUTéED CHICKEN AND RADISHES WITH MUSTARD AND TARRAGON



Sautéed Chicken and Radishes with Mustard and Tarragon image

Provided by Tasha de Serio

Categories     Chicken     Mustard     Vegetable     Quick & Easy     Dinner     Lunch     Radish     Spring     Pan-Fry     Healthy     Tarragon     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves
Coarse kosher salt
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup low-salt chicken broth
2 teaspoons Dijon mustard
2 teaspoons chopped fresh tarragon
2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise
Fresh tarragon sprigs (for garnish)

Steps:

  • Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
  • Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
  • Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Steps:

  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY MUSTARD & TARRAGON CHICKEN



Creamy mustard & tarragon chicken image

Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 5

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

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.

Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE



Chicken with Mustard and Tarragon Cream Sauce image

Categories     Chicken     Mustard     Braise     Sauté     Low Carb     Quick & Easy     Brandy     Tarragon     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Steps:

  • Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
  • Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
  • Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

Tips:

  • Select the right radishes: Choose small, tender radishes with bright red exteriors and crisp, white interiors. Avoid radishes that are large, woody, or have blemishes.
  • Prepare the radishes properly: Trim the radishes' tops and tails, then slice them thinly. You can also halve or quarter the radishes if you prefer larger pieces.
  • Use a well-seasoned skillet: A well-seasoned skillet will help prevent the chicken and radishes from sticking. If you don't have a well-seasoned skillet, you can coat it with a thin layer of oil before cooking.
  • Don't overcrowd the skillet: When cooking the chicken and radishes, don't overcrowd the skillet. This will prevent them from cooking evenly.
  • Cook the chicken and radishes in batches if necessary: If you have a large amount of chicken and radishes to cook, you may need to cook them in batches. This will ensure that they cook evenly.
  • Use a meat thermometer to check the chicken's doneness: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve immediately: This dish is best served immediately after it is cooked. The chicken and radishes will be at their most flavorful when they are hot and crispy.

Conclusion:

Sautéed chicken and radishes with mustard and tarragon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the radishes are crisp and slightly sweet, and the mustard and tarragon add a tangy and herbaceous flavor. This dish is sure to please everyone at your table.

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