Best 10 Tarragon Chicken With Grapes And Linguine Recipes

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Indulge in a tantalizing culinary experience with our exquisite Tarragon Chicken with Grapes and Linguine, a harmonious blend of succulent flavors and textures. This delectable dish features tender chicken breasts, sautéed to perfection and infused with the aromatic essence of tarragon. Juicy grapes add a burst of sweetness, while the creamy tarragon sauce envelops each bite with a symphony of flavors. The linguine pasta completes this culinary masterpiece, creating a delightful harmony of flavors and textures.

Alongside this main course, we present a collection of equally enticing recipes. Treat your taste buds to a refreshing Tarragon Vinaigrette, perfect for dressing salads or drizzling over grilled vegetables. Elevate your culinary skills with our comprehensive guide to mastering Tarragon Butter Sauce, a versatile accompaniment to various dishes. Discover the secrets of creating the perfect Tarragon Mayonnaise, a flavorful spread that adds a zesty touch to sandwiches and wraps. For a delightful appetizer or snack, whip up our Tarragon Cream Cheese Spread, a creamy and herbaceous delight.

Embark on a culinary journey with our Tarragon Chicken with Grapes and Linguine, complemented by a symphony of tarragon-inspired recipes. Let your taste buds dance with joy as you explore the vibrant flavors and aromas of this exceptional menu.

Let's cook with our recipes!

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

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.

TARRAGON CHICKEN LINGUINE



Tarragon Chicken Linguine image

This quick and easy recipe features chicken, broccoli and pasta all topped in a light sauce. It's a complete healthy meal in just 25 minutes.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Pasta Recipes

Time 25m

Number Of Ingredients 8

6 ounces dried linguine
2 cups broccoli florets
½ cup reduced-sodium chicken broth
2 teaspoons cornstarch
¼ teaspoon lemon-pepper seasoning
3 boneless chicken breast halves (12 ounces total), cut into bite-size strips
2 teaspoons olive oil
1 tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

Steps:

  • Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
  • Combine broth, cornstarch and seasoning; set aside. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 36.1 g, Cholesterol 49.3 mg, Fat 4.1 g, Fiber 2.2 g, Protein 26.6 g, SaturatedFat 0.7 g, Sodium 153.2 mg, Sugar 1.6 g

TARRAGON CHICKEN LINGUINE



Tarragon Chicken Linguine image

Make and share this Tarragon Chicken Linguine recipe from Food.com.

Provided by pammyowl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces dried linguine or 6 ounces fettuccine
2 cups broccoli florets
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves (12 ounces total)
2 teaspoons olive oil or 2 teaspoons cooking oil
1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

Steps:

  • 1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
  • 2. Combine broth, cornstarch, and seasoning; set aside.
  • 3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
  • 4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 307.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 56.6, Sodium 133.8, Carbohydrate 36.4, Fiber 1.5, Sugar 1.2, Protein 26.9

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

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

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

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.

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

I clipped this recipe from the newspaper years ago. Packed with chicken and grapes, it's a hearty salad that's bound to become a favorite in your family.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

3 cups cubed cooked chicken
1 cup seedless red grapes, halved
3/4 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons milk
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/4 teaspoon pepper
Salt to taste
Lettuce or hollowed pineapple halves, optional
1/3 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine chicken and grapes. Combine the next seven ingredients. Pour over chicken mixture; toss to coat. Cover and chill at least 30 minutes. Serve on lettuce leaves or in pineapple shells if desired. Sprinkle with almonds.

Nutrition Facts :

CHICKEN SALAD WITH GRAPES AND TARRAGON



Chicken Salad with Grapes and Tarragon image

Provided by Food Network

Number Of Ingredients 13

1 lb chicken breast, cooked and pulled
1 tablespoon garlic salt
1/2 cup mayonnaise
1/2 cup milk
1/2 cup fresh lemon juice
2 tablespoons dijon-style mustard
2 tablespoons dried tarragon leaves, crushed
1 tsp. freshly ground pepper
1/2 lb California seedless grapes
1 cup (4 oz.) slivered almonds, toasted
1/2 cup (1 oz.) green onions, minced
1/2 teaspoon parsley, minced
Lettuce leaves

Steps:

  • Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.

TARRAGON CHICKEN



Tarragon Chicken image

I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.

Provided by Nigella Lawson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt

Steps:

  • Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
  • Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
  • Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams

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

30 MINUTE CHICKEN & TARRAGON PASTA



30 minute chicken & tarragon pasta image

Tarragon and chicken are perfect partners in this sophisticated midweek supper treat

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 30m

Number Of Ingredients 8

250g dried pasta , such as tagliatelle
2 tbsp olive oil
2 skinless boneless chicken breast fillets , cut into small pieces
2 garlic cloves , chopped
142ml carton single cream
3-4 tbsp roughly chopped fresh tarragon leaves
100g spinach leaves, thick stems removed
lemon wedges, to serve

Steps:

  • Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
  • Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
  • When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE



Chicken Breasts With Tarragon, Grape, Wine Sauce image

Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.

Provided by E.A.4957

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
3 tablespoons butter
1 shallot, chopped
2/3 cup small red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream
salt and pepper

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.

Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
  • Use fresh ingredients: Fresh ingredients will always yield the best results. If you can, try to use organic, locally-sourced ingredients whenever possible.
  • Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Add the grapes and linguine at the end: The grapes and linguine should be added to the pan towards the end of the cooking process. This will help to prevent them from overcooking.
  • Season to taste: Once the dish is cooked, season it to taste with salt and pepper. You may also want to add a squeeze of lemon juice or a sprinkle of fresh herbs.

Conclusion:

Tarragon chicken with grapes and linguine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tarragon adds a unique flavor to the chicken, and the grapes and linguine provide a sweet and savory balance. This dish is sure to please everyone at your table.

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