It's a simple recipe, and one the whole family will enjoy. Recipe for Slow Cooker Mustard Tarragon Chicken 365 Days of Slow Cooking dried tarragon, minced garlic, pepper, fresh lemon juice, boneless, skinless chicken thighs and 4 more Carol's Slow Cooker BBQ Beef (crockpot, barbeque, slowcooker, crock pot) SparkRecipes One Pot Tarragon 'Meat-Free' Chicken: Quorn is a healthy substitute for meat. Salt & freshly ground black pepper. Prep: Cook your pasta, drain and reserve the cooking water. You can also multiply this very easily for a large party. Place on a large dinner plate and dot with the Smart Balance Light Spread. Place the lid on the Slow Cooker and leave for 10 … Disclaimer: I was not compensated or induced in any way to use or recommend Tofutti or Smart Balance brands. Cook until soft but not coloured, about 10 minutes. It’s made without any cream, yet still rich and flavorful! Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. If you are using raw chicken, cook in the oven or in a skillet and set to one side (you can use pre-cooked). Wow never knew they had non-dairy soy sour cream but kudos for you finding a way to make this delicious recipe for a kosher kitchen. Bring up to the boil and return the chicken to the pan. I use the Light version, because it is kosher, pareve, and vegan. Add the chicken pieces and cover with the chicken stock. 4 x 125 g (4oz) chicken breasts, cut into bite-size pieces. Sprinkle over the remaining tarragon and serve immediately with crusty bread to mop up the juices. – and used Calvados) Cook 1 minute. Heat the oil in a pan and add the onion, garlic and leeks. A friend recently presented me with a veritable cornucopia of assorted fresh herbs she’d gotten in her CSA box, as she was leaving on vacation the next day and she wouldn’t be able to use them. Heat 1 1/2 teaspoons oil in a … Caroline Quentin on being kind to yourself. I love that you've made it so healthy, too-bonus! Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. Good enough to serve at a dinner party! Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir. unsalted butter (Smart Balance Light Spread) 4 boneless, skinless chicken breasts 3 Tbs. Shake well to coat eavenly. Mix together. Add the spring onions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. The steps to make this chicken and tarragon dish are really simple and look like this: Pound your chicken … Plus, those potatoes look yummy too. I’ve paired it here with some simple steamed Yukon Gold potatoes that I created on the fly, prepared in the microwave. We were really happy with the outcome. Stir in the tarragon and season with salt and pepper. —Sue Gronholz, Beaver Dam, … Put the chicken into a bowl and sprinkle over the flour and some seasoning. In a roasting tin, brown the chicken breasts in a little oil. butter (Smart Balance Light Spread) Hi Flaming!! Word. Flip chicken and brown on the other side, 3 additional minutes. Pour over the wine and simmer for 2min, then stir in the crème fraîche, mustard and most of the tarragon. How To Make Easy Chicken Alfredo. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Although the package states that it’s not intended for cooking/baking, I use it in both with excellent results. Dredge the chicken in the seasoned flour. Oh, yesssss… especially cream sauces…. Return the chicken to the pan and toss it in the sauce to coat well. Melt the butter and heat the oil in a skillet over medium-high heat. Remove the chicken to a heat-safe plate and keep warm while preparing the sauce. Weird. I have used this sauce with lobster ravioli! Ooh tarragon sauce! I've never had a tarragon cream sauce. Not exactly low-fat or particularly heart-healthy, but ohmygod delicious! This is so doable! – and used Calvados), (1/2 cup Tofutti Better Than Sour Cream + 1/2 cup plain soy milk), (Thin with a bit more soy milk if it becomes too thick), Colcannon Recipe for St. Patrick’s Day | Flamingo Musings. Love it! Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter. Sprinkle the tops with the remaining tarragon leaves, chopped garlic, kosher salt and freshly cracked black pepper evenly. The ingredients may need to be planned ahead of time because there are a few that may not be in everybody’s kitchen (eg shallots and heavy cream). Chicken thighs is another thing I don’t usually buy, but in an effort to be frugal, I have taken advantage of the Summer price break and purchased a few big-packs for the freezer. Add 1 cup of chicken broth and 1/2 cup white cooking wine, bring it to a boil. Cooking, Canning, Baking - It's All Kosher. Use a spatula or a pair of tongs to flip the pieces to the other side and brown for an additional 5 minutes, until golden brown. Back then we lived in a teensy condo and it became a bit too crowded, what with two home businesses going at the same time (don’t ask), to entertain much. My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat. All in all, you’ll be surprised how quickly this meal comes together – fast enough to fix for your family on a weeknight – but elegant enough for company. OK, OK, you really made my mouth water with this one. Add the “cream”, salt and pepper to your taste (you won’t need much), and simmer gently (reducing the heat again, if necessary) for another 2 minutes. Salt & pepper. Return chicken and any juices to the pan. unsalted butter (Smart Balance Light Spread) You’ll want to add this versatile herb to your culinary arsenal! As Mike said, when he went into the kitchen searching for seconds, “If you don’t tell anyone that there isn’t any cream in here, they’d never know.”, Chicken in (Non-Dairy) Tarragon Cream Sauce And there is no cream! Can't beat the dairy free aspect. When the butter is sizzling, place the chicken thighs in, skin-side down. Chicken and tarragon, and cream and mushrooms, are two of those classic combinations where the flavours get along so well you know it is a natural match. Looks delicious. Wash and then roughly cube the potatoes into 1-inch pieces. We earn a commission for products purchased through some links in this article. Season the chicken with salt and pepper and dredge each in flour. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about … Combine all four and the result is utterly delicious. Season chicken with salt and … Remove the chicken skins if you like or place under the grill to crisp up and brown. Heat a 10″ skillet on high heat and brown the “pretty” sides of the chicken breasts in the butter. Serves 4, 2 Tbs. Combine chicken and flour in a zip top bag. Be sure to see the recipe card below for full ingredients & instructions! Reduce the heat, cover … Reduce heat to medium. 1 1/2 Tbs. Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. In addition to preprepared replacements for a whole range of dishes including sausages, chicken escalopes, steak pies, burgers and chilli, there are also packets of quorn 'meat' which you can use as a substitute for beef or chicken … Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few … This makes a lovely supper dish, especially if you’re entertaining; simply serve with rice and either green beans or a fresh green salad. Flip chicken and brown on … I wish I had been – I use them all the time in my kitchen, and you should keep them on hand, too. 3/4 cup heavy cream (1/2 cup Tofutti Better Than Sour Cream + 1/2 cup plain soy milk) Brown the chicken on both sides in the heated skillet. Season both sides, turn skin side up and pour over the honey. Remove chicken from bag and shake off excess flour. Heat oil in a large skillet. Whisk in the broth, cream and mustard, reduce the heat to medium and bring to a gentle simmer. Allow to boil for about a minute, then reduce the heat again to medium. Oh, and don’t forget the […], Chicken in (Non-Dairy) Tarragon Cream Sauce, (I was out of white wine – horrors! Turn them over, reduce the heat to medium, and cook for another 10 minutes. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. (Thin with a bit more soy milk if it becomes too thick) Return the chicken to the pan (along with any juices accumulated while it was waiting), for just another couple of minutes. This signature dish is a true one-pan wonder. fresh 1/2 cup white wine (I was out of white wine – horrors! I told you I believe, tarragon is underused in my kitchen! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Add the remaining oil to the pan and fry the mushrooms for 3-5min until nearly cooked through. I once prepared it for 50+ people and served it buffet-style on warming trays! When chicken thighs and mushrooms meet in the saute pan, it’s like they were meant for each other; add chicken thighs with mushrooms and tarragon cream… Roast until cooked through - about 20 minutes. Add broth and tarragon. Strawberry Tarragon Chicken Salad. Complete recipe but don’t sprinkle with tarragon. Skinless and boneless chicken thighs can be placed directly into the Slow Cooker with the vegetables. Cover the plate with plastic wrap, leaving a gap to vent the steam, and microwave on high for 10 minutes, or until fork-tender. Pour over the chicken stock, and add the bay leaves. Add the chicken stock, cream, lemon juice and pink peppercorns. Healthy never looked so good! Chicken in (Non-Dairy) Tarragon Cream Sauce Serves 4. It didn't take me very long to come up with a winner! Stir in the spinach and check the seasoning. 3 medium gold potatoes Transfer the chicken to a plate and cover with foil. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Serve with steamed broccoli and baby potatoes. To serve, defrost in fridge and reheat in a pan until piping hot. Cook 2 minutes. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle. These chicken breasts are cooked with tarragon, chicken broth, a little white wine, and heavy cream. Among the advantages of the arrangement, though, was that I didn’t have to put together a kosher St. Patrick’s Day party. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and … Add shallots and garlic. Remove from pan and set aside. Season chicken on both sides with 1/4 teaspoon each salt and pepper. By the way, regular Smart Balance Spread contains dairy. Love that it's a dairy fake out. Anyway, I found a recipe for chicken in a tarragon cream sauce in The Best of Irish Cooking, edited by Rosemary Moon. 4 boneless, skinless chicken breasts Raise the heat back up to medium-high, add the wine to the skillet (off the stove, please, for safety), then add the fresh tarragon leaves, deglazing the pan and scraping up all the good brown bits. Cook, stirring occasionally, until the sauce thickens, about 4 minutes longer. This creamy tarragon chicken makes a really great weeknight meal because it comes together really quickly and with few ingredients. Heat half of the oil in a large frying pan over medium-high heat. Flip the chicken thighs and cook for 10 more minutes. Cover and simmer for about 30-35 minutes, turning the chicken over once during the cooking time. […] want to celebrate with traditional Irish fare, try some Colcannon alongside some poached salmon or tarragon-scented chicken. Without covering the skillet, brown the chicken for about 7 minutes, or until it is golden brown. Bring to the boil and simmer for 5min or until chicken is cooked through. Ingredients: 2 Tbs. Tarragon is a really pungent herb that, when used judiciously, enhances poultry, citrus, eggs, and especially cream sauces. Yum!! Complete recipe. Bring to a … I actually discovered tarragon some years ago, when Mike and I used to co-host big St. Patrick’s Day parties at a friend’s home. I’m going to give you the recipe as it appears in Ms. Moon’s collection, with my changes in red next to the original ingredients. If you, too, have always wondered “what do you do with tarragon, anyway?”, I recommend you start with this dish – either in its original form, or my kosher, lower-fat version.