Best 5 Tarragon Chicken And Egg Noodles Recipes

Embark on a culinary journey with our delectable Tarragon Chicken and Egg Noodles, a symphony of flavors that will tantalize your taste buds. This dish, hailing from the heart of French cuisine, seamlessly blends the savory essence of chicken with the delicate aroma of tarragon, creating a harmonious balance that will leave you craving more. The succulent chicken, marinated in a fragrant blend of herbs and spices, is pan-fried to perfection, resulting in a crispy golden crust that encases the tender and juicy meat. Nestled alongside the chicken are perfectly cooked egg noodles, coated in a creamy tarragon sauce that adds a luxurious richness to the dish. This exquisite creation is not only a feast for the palate but also a visual masterpiece, sure to impress your family and friends at any gathering. Accompanying this main course are three additional recipes that elevate the dining experience to new heights. Indulge in the vibrant flavors of Tarragon Vinaigrette, a versatile dressing that complements salads, grilled vegetables, and even meat dishes. Enhance your culinary repertoire with Tarragon Butter, a luscious spread that adds a touch of elegance to bread, pasta, and seafood. Last but not least, discover the secrets of Tarragon Mayonnaise, a creamy and flavorful condiment that will elevate your sandwiches, wraps, and dips to new levels of deliciousness. Prepare to embark on a culinary adventure that will leave you spellbound, as you explore the diverse and delectable world of tarragon-inspired recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET TARRAGON CHICKEN WITH NOODLES

Skillet Tarragon Chicken with Noodles image

Provided by Anne | Craving Something Healthy

Time 30m

Number Of Ingredients 13

Ingredients

1 pound boneless (skinless chicken breasts, sliced and pounded into even pieces)
1 tablespoon canola oil
1 tablespoon butter
1 small onion (diced)
4 ounces baby bella mushrooms (sliced)
1 clove garlic (minced)
2 tablespoons flour
2 tablespoons tomato paste
3 cups Progresso Unsalted Chicken Cooking Stock
1 teaspoon kosher salt
1 teaspoon dried tarragon
8 ounces Pappardelle pasta noodles (broken into pieces)
3/4 cup whole milk (full fat Greek yogurt)

Steps:

Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
Heat the oil and butter in a large sauté pan over medium high heat.
Saute the chicken breasts until golden on each side (about 2 minutes per side)
Remove the chicken from the pan, and place on a plate, and set aside.
Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
Remove the pan from the heat.
Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
Serve immediately.

TARRAGON CHICKEN AND EGG NOODLES

TARRAGON CHICKEN AND EGG NOODLES image

What an easy stove-top meal this is--not to mention filling and flavorful. Recipe: Simple Weeknight Favorites (Taste of Home) Photo: Taste.com.au 08-11-15

Provided by Ellen Bales

Categories Pasta

Time 25m

Number Of Ingredients 9

Ingredients

3 chicken breasts, boneless and skinless, trimmed and sliced crosswise 1/4-inch thick
salt and pepper
2 Tbsp butter
2 shallots, sliced thin
1/2 c dry white wine
4 c chicken broth
8 oz egg noodles
3 Tbsp heavy cream
2 Tbsp minced fresh tarragon

Steps:

1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to plate and tent loosely with aluminum foil.
2. Add shallots to the empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes.
3. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
4. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 2 minutes. Season with salt and pepper to taste, and serve.

FRENCH CHICKEN TARRAGON

French Chicken Tarragon image

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

Ingredients

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

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.

CREAMY CHICKEN TARRAGON WITH EGG NOODLES

Creamy Chicken Tarragon With Egg Noodles image

You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.

Provided by 2Bleu

Categories Whole Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 whole chicken, cut up
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 teaspoon dry ground mustard
1 tablespoon olive oil
1 small onion, finely chopped
4 ounces baby portabella mushrooms, sliced (optional)
1/2 cup dry white wine
2 cups fat-free heavy cream
3 tablespoons chopped tarragon, divided
16 ounces wide egg noodles
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish (optional)

Steps:

Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.

Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5

CHICKEN WITH RED WINE AND TARRAGON

Chicken with Red Wine and Tarragon image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
Coarse salt and pepper
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
2 shallots, chopped
1 carrots, chopped into fine dice
1 rounded teaspoon sugar
12 crimini (baby portobello) mushrooms, sliced or chopped
4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
Handful flat-leaf parsley leaves, chopped
1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle
1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree
3/4 pound extra-wide egg noodles
2 tablespoons butter, cut into bits
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
Salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil for the noodles.
Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate.
Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
Serve chicken with buttered egg noodles tossed with fresh herbs.

Tips:

For the best results, use fresh tarragon leaves. If you don't have fresh tarragon, you can use 1/2 teaspoon of dried tarragon.
If you don't have egg noodles, you can use another type of pasta, such as fettuccine or linguine.
To make the dish more flavorful, you can add a splash of white wine or chicken broth to the sauce.
If you like your sauce creamy, you can add a dollop of sour cream or heavy cream.
Serve the dish immediately, garnished with fresh tarragon leaves.

Conclusion:

This tarragon chicken and egg noodle dish is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, the sauce is creamy and flavorful, and the egg noodles are the perfect accompaniment. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.