Best 20 Tarragon Mustard Recipes

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Are you seeking culinary inspiration that excites your taste buds and adds a vibrant touch to your meals? Look no further than tarragon mustard, a delectable condiment that combines the aromatic essence of tarragon with the tangy sharpness of mustard. This article presents a flavorful journey through three distinct tarragon mustard recipes, each offering a unique flavor profile to elevate your culinary creations. From a classic French-style tarragon mustard to a zesty Dijon-based variation and a creamy mayonnaise-infused rendition, these recipes cater to diverse palates and culinary preferences. Embark on this appetizing adventure and discover the perfect tarragon mustard to complement your culinary masterpieces.

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

LEMON-MUSTARD-TARRAGON VINAIGRETTE



Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

  • In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

CREAMY MUSTARD AND TARRAGON CHICKEN



Creamy Mustard and Tarragon Chicken image

These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!

Provided by blancdeblanc

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup finely chopped red onion
½ cup low-sodium chicken broth
½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon

Steps:

  • Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
  • Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
  • Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
  • Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 11 g, Cholesterol 93.5 mg, Fat 9.7 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 0.9 g

ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

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.

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.

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE



Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

  • Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
  • Heat a charcoal or gas grill to medium-high.
  • Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
  • Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
  • In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD



Grilled Halibut With Lemon Tarragon Mustard image

Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

Provided by Julesong

Categories     Halibut

Time 2h14m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup fresh lemon juice
1 tablespoon minced lemon, zest of
1/4 cup Dijon mustard
3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon
2 tablespoons finely chopped fresh chives (or a combination) or 2 tablespoons scallions (or a combination)
1/4 cup olive oil
salt & freshly ground black pepper
6 halibut steaks, 8 ounce steaks
lemon slice, for garnish
fresh tarragon, for garnish

Steps:

  • In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
  • Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
  • Prepare your barbecue or grill pan to medium temperature.
  • Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
  • Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
  • Goes nicely with a rice salad!
  • Note: you can also use this recipe with salmon steaks or fillets.
  • Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

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.

BROILED SHRIMP WITH MUSTARD AND TARRAGON



Broiled Shrimp with Mustard and Tarragon image

Categories     Mustard     Shellfish     Appetizer     Broil     Cocktail Party     Low Carb     Shrimp     Healthy     Tarragon     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

1/3 cup Dijon mustard
3 tablespoons olive oil
1 green onion, minced
1 1/2 tablespoons minced fresh tarragon
1 1/2 pounds uncooked large shrimp (about 40), peeled, deveined
8 bamboo skewers, soaked in water 30 minutes, drained

Steps:

  • Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
  • Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
  • Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE



Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce image

I was looking for recipes using fresh French tarragon and stumbled upon this chicken dish. Please use only fresh tarragon for this recipe. From karynskitchen.com

Provided by COOKGIRl

Categories     Chicken

Time 22m

Yield 4 chicken breasts

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 tablespoon olive oil (use more or less, depending on your pan)
salt and pepper
1/2 cup chicken stock
1/3 cup half-and-half or 1/3 cup heavy cream
1 tablespoon Dijon mustard
2 -3 teaspoons finely chopped fresh French tarragon
whole french tarragon leaf, for garnish

Steps:

  • If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
  • Finely chop the tarragon leaves.
  • Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
  • Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
  • Remove chicken to a plate and tent with foil to keep warm.
  • Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
  • Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
  • Cook until slightly thickened, about 2 minutes more.
  • Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
  • Garnish with a few tarragon leaves and serve immediately.

Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 2.4, Cholesterol 76.8, Sodium 169.9, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 28.8

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE



Beef Tenderloin With Mustard-Tarragon Cream Sauce image

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.

Provided by Lizzie Rodriquez

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

nonstick cooking spray
24 ounces beef tenderloin, 4 oz each, trimmed, 1-inch thick
1 1/2 teaspoons salt, divided
1/4 teaspoon black pepper
1/4 cup dry white wine
1 1/2 teaspoons sugar
1 tablespoon Dijon mustard
1/4 cup low-fat sour cream
1 1/2 teaspoons fresh tarragon, finely chopped
fresh tarragon, sprigs

Steps:

  • Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
  • Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4

WARMED TARRAGON MUSTARD SAUCE



Warmed Tarragon Mustard Sauce image

This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup half-and-half cream
1/2-1 teaspoon dried tarragon
1 tablespoon butter or 1 tablespoon olive oil
2 teaspoons fresh lemon juice
black pepper

Steps:

  • In a saucepan combine all ingredients except pepper.
  • Heat/whisk over low heat until heated through.
  • Spoon warmed, over fish or steak.
  • Sprinkle with pepper and additional tarragon.
  • DELICIOUS!

Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1

CHICKEN WITH LEMON, MUSTARD AND TARRAGON



Chicken With Lemon, Mustard and Tarragon image

Chicken is great at soaking up the flavours in this dish and the mustard gives it an extra punch. Good served with rice and steamed green beans.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 ounce butter
4 chicken breasts
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 cup white wine
1 cup chicken broth
3/4 cup heavy cream
3 tablespoons Dijon mustard
3 teaspoons lemon juice
1 ounce fresh tarragon, chopped
salt and pepper, to season

Steps:

  • Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
  • In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
  • Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon.
  • Bring back to the boil and whisk thoroughly.
  • Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste.
  • Serve the chicken with the sauce and rice and steamed green beans.

Nutrition Facts : Calories 535.8, Fat 37.4, SaturatedFat 16.7, Cholesterol 161.6, Sodium 452.6, Carbohydrate 10.3, Fiber 1.3, Sugar 2.1, Protein 34.8

MUSTARD TARRAGON CHICKEN



Mustard Tarragon Chicken image

I usually prepare this chicken in the morning, refrigerate it the rest of the day and then just pop it into the oven right before mealtime.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup butter, melted
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
3/4 cup dry bread crumbs
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)

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°.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 476mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE



Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce image

From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach.

Provided by swissms

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons vegetable oil
1/4 cup chopped shallot
1 cup beef stock or 1 cup canned low sodium beef broth
1/2 cup dry white wine
1/4 cup brandy
1/2 cup whipping cream
2 tablespoons butter
2 garlic cloves, chopped
3 (5 ounce) bags Baby Spinach
4 (7 ounce) beef tenderloin steaks (each about 1 inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
  • Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
  • Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
  • Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

GRILLED TARRAGON MUSTARD TURKEY



Grilled Tarragon Mustard Turkey image

I adapted a chicken recipe for turkey breasts instead. It quickly became one of my husband's favorites for the grill.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons lemon juice
2 tablespoons vegetable oil
1/4 teaspoon pepper
1 turkey breast tenderloin (1/2 pound)
4-1/2 teaspoons tarragon vinegar
2 tablespoons dry white wine or chicken broth
1 teaspoon dried tarragon
1/4 cup butter, cubed
2 tablespoons Dijon mustard

Steps:

  • In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.

Nutrition Facts :

TARRAGON MUSTARD BAKED CHICKEN



Tarragon Mustard Baked Chicken image

Make and share this Tarragon Mustard Baked Chicken recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried tarragon
1 garlic clove, minced
2 slices whole wheat bread
4 chicken breasts (about 2lb or 1 kg total)

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.

CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)



Chicken With Tarragon, Mustard, and Cream (Slow Cooker) image

From The French Slow Cooker. You can cook up to 12 chicken thighs if your slow cooker is large enough.

Provided by Brookelynne26

Categories     Chicken Thigh & Leg

Time 5h

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup chicken broth
2 tablespoons red wine vinegar
3 tablespoons Dijon mustard
salt and pepper
8 bone-in chicken thighs, skin removed
2 garlic cloves, finely chopped
3 tablespoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh tarragon
1/3 cup heavy cream

Steps:

  • Pour the broth and vinegar in a large slow cooker.
  • Stir the mustardtogether with the salt and pepper to taste. Brush the chicken with the mustard. Arrange the chicken pieces in the slow cooker, overlapping them slighty. Sprinkle with the garlic, parsley, and tarragon.
  • Cover and cook on low for 5 hours, or until cooked through.
  • Remove the chicken to a serving plate and cover to keep warm. Strain the juices in the crock pot into a sauceppan and skim off excess fat. Bring to a simmer over high heat. Stir in the creamand return to a simmer. Taste for seasoning. por the sauce over the chicken and garnish with additional fresh tarragon and parsley.

SAUTEED PORK CHOPS WITH MUSTARD AND TARRAGON SAUCE FOR TWO



Sauteed Pork Chops With Mustard and Tarragon Sauce for Two image

Succulent pork chops are always welcomed at diner time. If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.

Provided by Cucina Casalingo

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 pork rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
salt and pepper
6 teaspoons vegetable oil
1 minced shallot
1/2 cup low sodium chicken broth
1/4 cup dry white wine
1/2 tablespoon Dijon mustard
1 tablespoon unsalted butter, cut into 2 pieces
1 teaspoon fresh tarragon leaves
table salt & fresh ground pepper

Steps:

  • Pat the pork dry with paper towels, then season with salt and pepper.
  • Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
  • Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
  • Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
  • Do not clean the skillet.
  • While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
  • Add the shallot and cook until softened, about 2 minutes.
  • Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
  • Stir in the mustard and any accumulated pork juice.
  • Turn the heat to low and whisk in the butter, one piece at a time.
  • Off the heat, stir in the tarragon and season with salt and pepper to taste.
  • Spoon the sauce over the pork before serving.

Nutrition Facts : Calories 418.7, Fat 33.1, SaturatedFat 10.1, Cholesterol 74.1, Sodium 104.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 21.4

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.

ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE



Almond Chicken Breasts With Creamy Tarragon Mustard Sauce image

Make and share this Almond Chicken Breasts With Creamy Tarragon Mustard Sauce recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
3 tablespoons all-purpose flour
1 egg white
3 tablespoons water
1/3 cup finely chopped almonds
1/2 cup seasoned bread crumbs
2 teaspoons vegetable oil
1/4 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
1 teaspoon dried tarragon

Steps:

  • Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
  • In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
  • Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.

Tips:

  • Choose fresh, tender tarragon leaves for the best flavor. If you can't find fresh tarragon, you can use 1/2 teaspoon dried tarragon.
  • Use a good quality mustard. A Dijon mustard or a whole grain mustard will give you the best flavor.
  • Be careful not to overcook the tarragon. It will lose its flavor if it is cooked for too long.
  • Tarragon mustard can be used as a dipping sauce for vegetables, grilled meats, or fish. It can also be used as a sandwich spread or as a marinade.

Conclusion:

Tarragon mustard is a versatile condiment that can be used in a variety of ways. It is a great way to add flavor to your favorite dishes. Whether you are using it as a dipping sauce, a sandwich spread, or a marinade, tarragon mustard is sure to please.

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