↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
4 whole chicken breasts ( about 1 lb each)
2 Tbsp olive oil
2 Tbsp butter
6 shallots, chopped
2 pared carrots, sliced into 1/4-inch rounds
1/4 cup Cognac or brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon or 2 tsp
dried tarragon leaves
1 1/2 Tbsp fresh chervil leaves or 1/2 tsp
dried chervil leaves
1/2 tsp salt
1/8 tsp pepper
1 cup light cream
1 egg yolk
1 Tbsp flour
1/4 lb mushrooms, washed, thinly sliced
2 Tbsp butter
sprigs of fresh tarragon
Remove skin from chicken; cut whole breasts in half/ In 6-qt Dutch oven, heat oil and 2 Tbsp butter. Add chicken breasts (half at a time, enough to cover bottom of pan); saute, turning on all side, until brown. Remove chicken as it browns. Brown rest of chicken.
To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5 minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat cognac in ladle over gas flame or electric butner; ignite. Pour, flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
Bring to boiling; reduce heat and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in Dutch oven (discard vegetables); return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
Stir into drippins in Dutch oven; bring just to boiling; stirring. Add more wine if sauce seems too thick. Meanwhile, saute mushrooms in hot butter for 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms.
serves 8
view more member recipes
Chicken Breasts Tarragon
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
4 whole chicken breasts ( about 1 lb each)
2 Tbsp olive oil
2 Tbsp butter
6 shallots, chopped
2 pared carrots, sliced into 1/4-inch rounds
1/4 cup Cognac or brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon or 2 tsp
dried tarragon leaves
1 1/2 Tbsp fresh chervil leaves or 1/2 tsp
dried chervil leaves
1/2 tsp salt
1/8 tsp pepper
1 cup light cream
1 egg yolk
1 Tbsp flour
1/4 lb mushrooms, washed, thinly sliced
2 Tbsp butter
sprigs of fresh tarragon
Remove skin from chicken; cut whole breasts in half/ In 6-qt Dutch oven, heat oil and 2 Tbsp butter. Add chicken breasts (half at a time, enough to cover bottom of pan); saute, turning on all side, until brown. Remove chicken as it browns. Brown rest of chicken.
To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5 minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat cognac in ladle over gas flame or electric butner; ignite. Pour, flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
Bring to boiling; reduce heat and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in Dutch oven (discard vegetables); return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
Stir into drippins in Dutch oven; bring just to boiling; stirring. Add more wine if sauce seems too thick. Meanwhile, saute mushrooms in hot butter for 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms.
serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tarragon Chicken Breasts
by sgre52160
8 boneless, skinless chicken breasts 2 tbsp each salad oil and butter 6 shallots, chopped 2 pared carrots, sliced into 1/4 inch rounds 1/4 cup cognac or brandy 1 cup dry white wine 1/4 cup chopp
by sgre52160
8 boneless, skinless chicken breasts 2 tbsp each salad oil and butter 6 shallots, chopped 2 pared carrots, sliced into 1/4 inch rounds 1/4 cup cognac or brandy 1 cup dry white wine 1/4 cup chopp
Orange And Spinach-stuffed Chicken Breasts With Tarragon Orange Sauce
by sgre52160
6 large chicken breast halves, skinned, boned Stuffing: 3/4 cup cooked orzo (rice-shaped pasta) 1/3 to 1/2 cup uncooked orzo will yield 3/4 cup cooked orzo 1 cup frozen cut leaf spinach (from 16
by sgre52160
6 large chicken breast halves, skinned, boned Stuffing: 3/4 cup cooked orzo (rice-shaped pasta) 1/3 to 1/2 cup uncooked orzo will yield 3/4 cup cooked orzo 1 cup frozen cut leaf spinach (from 16
Chicken Tarragon
by sgre52160
3 boneless, skinless chicken breasts 3/4 cup milk Salt and pepper 1 1/2 cups grated parmesan cheese 1/2 cup unsalted butter, divided 3 tbsp chopped shallots or onion 1 1/2 cups heavy cream 3 oz
by sgre52160
3 boneless, skinless chicken breasts 3/4 cup milk Salt and pepper 1 1/2 cups grated parmesan cheese 1/2 cup unsalted butter, divided 3 tbsp chopped shallots or onion 1 1/2 cups heavy cream 3 oz
Tarragon Chicken
by sgre52160
4 boneless, skinless chicken breasts Juice of 1 lemon 2 tsp Dijon-style mustard 2 large garlic cloves, minced 2 tsp dried tarragon Salt and pepper to taste 1 tbsp olive oil Place chick
by sgre52160
4 boneless, skinless chicken breasts Juice of 1 lemon 2 tsp Dijon-style mustard 2 large garlic cloves, minced 2 tsp dried tarragon Salt and pepper to taste 1 tbsp olive oil Place chick
Tarragon Chicken Bundles
by sgre52160
1 lb chicken breasts, cut into strips 2 medium carrots, julienne 1 medium zucchini and yellow summer squash, julienne 1 cup fresh mushrooms, halved 1 cup cherry tomatoes, halved 4 tbsp butter 2
by sgre52160
1 lb chicken breasts, cut into strips 2 medium carrots, julienne 1 medium zucchini and yellow summer squash, julienne 1 cup fresh mushrooms, halved 1 cup cherry tomatoes, halved 4 tbsp butter 2
view more member recipes
related CDKitchen recipes
Chicken Breasts in Tarragon Sauce
Chicken Tortellini Soup
Grilled Tarragon Chicken
Baked Chicken Breasts With Dijon Mustard
Asian Marinated Grilled Chicken
Baked Lemon Chicken With Light Mushroom Sauce
Mushroom, Chicken And Leek Pot Pie
Baked Chicken Breasts With Mushrooms And Tarragon
Tarragon Lemon Baked Chicken
Creamy Baked Chicken Breasts With Mushrooms And Potatoes