Best 5 Tarragon Orange Chicken Recipes
Indulge in a delightful culinary journey with our tantalizing Tarragon Orange Chicken recipe, a harmonious blend of tangy citrus, aromatic herbs, and succulent chicken. This dish promises an explosion of flavors that will leave you craving for more. The chicken is marinated in a vibrant mixture of orange juice, zesty tarragon, garlic, and spices, resulting in a juicy and flavorful protein. Accompanying this delectable chicken is a vibrant orange sauce, bursting with the sweetness of oranges, the tang of lemon, and the subtle earthiness of tarragon.
Complementing the main course, discover our collection of equally enticing recipes. Treat your taste buds to a refreshing Tarragon Orange Vinaigrette, perfect for drizzling over salads, grilled vegetables, or seafood. For a delightful appetizer, try our crowd-pleasing Tarragon Orange Shrimp Skewers, where succulent shrimp are marinated in a zesty blend of orange, tarragon, and garlic, then grilled to perfection. And to satisfy your sweet cravings, indulge in our delectable Orange Tarragon Pound Cake, where the citrusy notes of orange and tarragon harmonize beautifully with the moist and fluffy cake.
FRENCH CHICKEN BREAST WITH ORANGE TARRAGON SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
- Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
- Serve the chicken with the sauce spooned over the top.
ORANGE TARRAGON CHICKEN W/SOUR CREAM SAUCE
I hope you enjoy this dish, which has been adapted from a friend's recipe. I serve this with rice and green vegetables. This can also be made with boneless chicken breasts, but for some reason it seems to be more flavorful using the bone-in chicken.
Provided by Mareesme
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 dg.
- Brown chicken in butter and oil then place in baking dish.
- To pan drippings, saute onion until limp and stir in orange concentrate, chicken broth, tarragon, dry mustand and tabasco sauce.
- Heat and stir until sauce comes to a boil, then pour over chicken in baking pan.
- Cover and bake at 325 dg. for 1 to 1-1/2 hours until done, turning twice in sauce. If using boneless chicken breasts, cooking time may need to be decreased.
- When chicken is done, place pieces on oven- proof serving platter and keep warm Add cornstarch or flour to chicken sauce and stir constantly to thicken.
- When mixture comes to a boil and is thickened, remove from heat.
- Cool slightly, then mix in sour cream. Taste, then add salt and pepper to taste. If desired, you may add more tarragon, dry mustard and/or tabasco.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 550, Fat 32.7, SaturatedFat 12.5, Cholesterol 119.4, Sodium 329.4, Carbohydrate 28.9, Fiber 1.1, Sugar 21.9, Protein 34.8
TARRAGON ORANGE CHICKEN
This recipe is adapted from the Land O'Lakes cookbook New Chicken way back when, with a couple of personal twists.
Provided by Judith N.
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter with olive oil in large skillet. Add chicken, tarragon and garlic (I wait to add the garlic until later to prevent burning it) and cook over medium heat until chicken is no longer pink, about 8 to 10 minutes.
- In a small bowl, stir together orange juice concentrate,orange juice, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8 to 10 minutes. Stir in oranges and green onions. Serve with hot cooked pasta or rice.
Nutrition Facts : Calories 294.3, Fat 11.8, SaturatedFat 4.1, Cholesterol 80.7, Sodium 112.9, Carbohydrate 18.4, Fiber 1.4, Sugar 14.2, Protein 28.6
ORANGE TARRAGON CHICKEN BREASTS
Steps:
- 1. Combine mustard, orange juice, orange zest, 2 tablespoons of the olive oil, tarragon, hone, and 1/2 teaspoon of the kosher salt in a bowl. Mix to combine and set aside. 2. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Season the chicken breasts with pepper and remaining salt, making sure to rub seasoning under skin. 3. Heat a large, heavy skillet over medium high heat for 3 about minutes. Add the remaining olive oil and heat for about 1 minute. 4. Add the chicken breasts to the pan and sear for about 4 minutes on each side. Remove the chicken from pan and place on the lined baking sheet. Place baking sheet in oven and bake 15-20 minutes or until internal temperature in thickest piece reaches 165 degrees. 5. While chicken is baking, carefully pour orange and mustard sauce into the empty skillet and bring to a simmer. Simmer for about 1 minute and remove from heat. When the chicken has finished baking, brush each piece with sauce. Pass remaining sauce to be spooned over chicken as desired.
TARRAGON-ORANGE CHICKEN
Based on a recipe from BH&G's Wok Cuisine cookbook. As originally written, this recipe seemed a little bland so I increased the tarragon from a 1/4 to 1 teaspoon and added a tablespoon of tarragon vinegar. Nutrition information per serving before the addition of 1 tablespoon vinegar: 382 calories, 30 g protein, 47 g carbohydrate, 9 g fat (2 g saturated), 91 mg cholesterol, 299 mg sodium, 809 mg potassium.
Provided by mersaydees
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken or turkey and pat dry. Slice chicken or turkey into thin bit-size pieces. Set aside.
- In small bowl, stir together sauce ingredients: water, orange juice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside.
- Place wok or large skillet over medium-high heat and add cooking oil. Add more oil as needed during cooking. Add asparagus; stir-fry fresh asparagus for 4 to 5 minutes or thawed asparagus about 3 minutes or till asparagus is crisp-tender. Remove from wok and set aside. Add carrots and stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry for 1 to 2 minutes more or until carrots are crisp-tender. Remove vegetables from the wok.
- Add chicken or turkey to the hot wok. Stir-fry for 2 to 3 minutes or till cooked through. Push chicken from the center of the wok. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together, coating with sauce. Cook stir another minute to heat through.
- Serve immediately over hot cooked noodles.
Tips:
- Choose the Right Tarragon: For the best flavor, use fresh tarragon leaves. If fresh tarragon is unavailable, you can use dried tarragon. However, use about 1/3 of the amount called for in the recipe, as dried tarragon is more concentrated.
- Prepare the Orange Zest Properly: To get the most flavorful zest, use a microplane grater. This will create fine zest that will easily release its oils into the dish.
- Cook the Chicken Thoroughly: Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Don't Overcook the Chicken: Overcooking the chicken will make it dry and tough. Cook it just until it is cooked through.
- Serve Immediately: Orange Chicken is best served immediately after it is cooked. This will ensure that the chicken is crispy and the sauce is hot and flavorful.
Conclusion:
This Tarragon Orange Chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is packed with flavor from the fresh tarragon and tangy orange sauce. Serve it with your favorite sides, such as rice, noodles, or vegetables, for a complete and satisfying meal.
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