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Baked Chicken with Tarragon Sauce Makes 8 servings 8 skinned and boned chicken breast halves 1/2 tsp. salt 1/4 tsp. pepper 3 tbsp. lemon juice 1/3 cup mayonnaise or salad dressing 1 cup finely chopped celelry 1 tsp. dried tarragon 1 lb. fresh spinach 3 med. tomatoes, cut into wedges Garnish: celery

Put chicken, garlic, bay leaf, peppercorns, and a few parsley sprigs in a Dutch oven. Fill almost to the top with cold water; bring to a boil. Reduce to a bare simmer. Cook until chicken is no longer pink in the center, 18 to 20 minutes; transfer to a bowl. Add enough poaching liquid to cover; let

This is based on an old French country recipe that is VERY simple to prepare and provides a fantastic option for a Sunday lunch with a bit of class. The tarragon and chicken combination is wonderful! The image to the right uses spinach. These quantities are for 2 hungry people, so half, double or

1 roasting chicken weighing 1.2 kg (2 1/2 lbs) 2 garlic cloves 4 tbsp olive oil 2 bay leaves Juice of 1 lemon 1 cup (8 fl oz) 250 ml dry white wine 4 tbsp tarragon vinegar 1 tsp salt Pinch white pepper 1 tbsp freshly chopped tarragon 12 black olives

6 chicken breasts 75 g (3 oz) butter 25 g (1 oz) plain flour 450 ml (3/4 pint) chicken stock 30 ml (2 tbsp) tarragon vinegar 10 ml (2 tsp) french mustard 5 ml (1 tsp) fresh tarragon, chopped, or 2.5 ml (1/2 tsp) dried tarragon 50 g (2 oz) cheddar cheese, grated salt and freshly ground pepper 142 ml

From Celebrating the Pleasure of Cooking by Chuck Williams (1997). Although tarragon had been used only sparingly in American kitchens until the 1950's, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white vinegar.
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Recipe for Chicken in Tarragon Sauc...