REC - Tarragon Chicken
 

As requested our favorite talking doll ...


* Exported from MasterCook *

Tarragon Chicken

Recipe By :Carol Peterson
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
4 large chicken breasts -- 1-inch pieces
1 medium onion -- finely chopped
1 large garlic clove -- minced
2 tablespoons fresh parsley leaves -- chopped
1 1/2 tablespoons fresh chives -- chopped
4 1/2 tablespoon tarragon leaves -- dried
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper -- freshly ground

1. Melt butter in a large frying pan over medium-high heat.
2. Brown chicken pieces lightly on all sides.
3. Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
longer, or until onion is limp.
4. Stir in all remaining ingredients and bring to a boil. Lower heat
and simmer, covered, for 10 minutes.
5. Remove cover and simmer for 10-15 minutes longer, or until chicken
is just tender.
6. Add cornstarch to thicken.
7. Serve over rice.


Source:
"based on a recipe in _Don't Tell 'Em It's Good for 'Em_ by Nancy
Baggett, Ruth Glick, & Gloria Kaufer Greene"

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REC - Tarragon Chicken
 

Damsel in dis Dress wrote:

> As requested our favorite talking doll ...
>
>
> * Exported from MasterCook *
>
<snipped and saved>
>

Yum. Another one to try :) Thanks!
--
Cheers
Chatty Cathy

REC - Tarragon Chicken
 

I offer the following:

Skip the onion, substitute shallot, sliced into thin rings. Prepare
in advance and set asside. I use 1-2 shallots per 2 person
preparation.

You don't need cornstarch. Dust the chicken with a bit of
AP flour or Wondra before sauteeing.

Put wine, lemon juice, dried tarragon, into meassuring
cup. One cup total rpe 2 people is about right. 1 part
lemon juice 2 parts wine. Nuke on beverage setting.
Put next to stove.

Lighten up by using olive oil or EVOO/butter mix.

Sautee quickly, move chicken aside, drop in
sliced shallot, sautee until limp but not brown,
add hot wine mixture, scrape pan to deglaze,
let simmer for 1 minute. Serve. Sides: Brocilli,
Baked potato, with a baguette, white wine.
I prefer a Chenin Blanc, but a Chablis will do.

It's a never fail dish that you can prepare late
at night without gremlins messing up your
sleep.

I've been making this since the early '80's.
Learned it at a 4-star eatery in New Haven, CT.

HTH

Alex


On Thu, 08 Jan 2009 00:17:34 -0600, Damsel in dis Dress
> wrote:

>As requested our favorite talking doll ...
>
>
> * Exported from MasterCook *
>
> Tarragon Chicken
>
>Recipe By :Carol Peterson
>Serving Size : 4 Preparation Time :0:00
>Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 tablespoon butter
> 4 large chicken breasts -- 1-inch pieces
> 1 medium onion -- finely chopped
> 1 large garlic clove -- minced
> 2 tablespoons fresh parsley leaves -- chopped
> 1 1/2 tablespoons fresh chives -- chopped
> 4 1/2 tablespoon tarragon leaves -- dried
> 1 cup dry white wine
> 1 tablespoon lemon juice
> 1/4 teaspoon salt
> 1/8 teaspoon black pepper -- freshly ground
>
>1. Melt butter in a large frying pan over medium-high heat.
>2. Brown chicken pieces lightly on all sides.
>3. Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
>longer, or until onion is limp.
>4. Stir in all remaining ingredients and bring to a boil. Lower heat
>and simmer, covered, for 10 minutes.
>5. Remove cover and simmer for 10-15 minutes longer, or until chicken
>is just tender.
>6. Add cornstarch to thicken.
>7. Serve over rice.
>
>
>Source:
> "based on a recipe in _Don't Tell 'Em It's Good for 'Em_ by Nancy
>Baggett, Ruth Glick, & Gloria Kaufer Greene"

REC - Tarragon Chicken
 

Oops, forgot. With the shallot, you don't need the
garlic. Also, I've seen this garnished with chopped
chive when presenting.

Alex


On Thu, 08 Jan 2009 08:57:16 -0600, Chemiker
> wrote:

>I offer the following:
>
>Skip the onion, substitute shallot, sliced into thin rings. Prepare
>in advance and set asside. I use 1-2 shallots per 2 person
>preparation.

REC - Tarragon Chicken
 

On Jan 7, 10:17*pm, Damsel in dis Dress >
wrote:
>....
> * * * * * * * * * * * * * * *Tarragon Chicken
> ....
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 1 * * * * tablespoon *butter
> * 4 * * * * * * *large *chicken breasts -- 1-inch pieces
> * 1 * * * * * * medium *onion -- finely chopped
> * 1 * * * * * * *large *garlic clove -- minced
> * 2 * * * *tablespoons *fresh parsley leaves -- chopped
> * 1 1/2 * *tablespoons *fresh chives -- chopped
> * 4 1/2 * * tablespoon *tarragon leaves -- dried
> * 1 * * * * * * * *cup *dry white wine
> * 1 * * * * tablespoon *lemon juice
> * * *1/4 * * *teaspoon *salt
> * * *1/8 * * *teaspoon *black pepper -- freshly ground
> .....

Tarragon is very strong. My version of this uses chicken thighs just
because that's what we like, but only about 1.5 TB of tarragon, which
gives plenty of flavor. I'd think 4.5 TB would be
overpowering..... -aem

REC - Tarragon Chicken
 

On Thu, 8 Jan 2009 10:34:28 -0800 (PST), aem >
wrote:

>On Jan 7, 10:17*pm, Damsel in dis Dress >
>wrote:
>>....
>> * * * * * * * * * * * * * * *Tarragon Chicken
>> ....
>> * Amount *Measure * * * Ingredient -- Preparation Method
>> -------- *------------ *--------------------------------
>> * 1 * * * * tablespoon *butter
>> * 4 * * * * * * *large *chicken breasts -- 1-inch pieces
>> * 1 * * * * * * medium *onion -- finely chopped
>> * 1 * * * * * * *large *garlic clove -- minced
>> * 2 * * * *tablespoons *fresh parsley leaves -- chopped
>> * 1 1/2 * *tablespoons *fresh chives -- chopped
>> * 4 1/2 * * tablespoon *tarragon leaves -- dried
>> * 1 * * * * * * * *cup *dry white wine
>> * 1 * * * * tablespoon *lemon juice
>> * * *1/4 * * *teaspoon *salt
>> * * *1/8 * * *teaspoon *black pepper -- freshly ground
>> .....
>
>Tarragon is very strong. My version of this uses chicken thighs just
>because that's what we like, but only about 1.5 TB of tarragon, which
>gives plenty of flavor. I'd think 4.5 TB would be
>overpowering.....

I believe I increased it from the original recipe. No problem with
using less!

Carol

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REC - Tarragon Chicken
 

Have to agree... I missed that. I use about 1 1/2 Tbs dried for one
cup of wine/lemon juice mixture. Also a pinch of salt. 4 Tbs will
make the wine nice to look at, but tasteless.

Alex

BTW: If you throw in a Tbs of capers during the last minutes,
you will have a nice picatta. Drain the capers first. <G>


On Thu, 8 Jan 2009 10:34:28 -0800 (PST), aem >
wrote:

>On Jan 7, 10:17*pm, Damsel in dis Dress >
>wrote:
>>....
>> * * * * * * * * * * * * * * *Tarragon Chicken
>> ....
>> * Amount *Measure * * * Ingredient -- Preparation Method
>> -------- *------------ *--------------------------------
>> * 1 * * * * tablespoon *butter
>> * 4 * * * * * * *large *chicken breasts -- 1-inch pieces
>> * 1 * * * * * * medium *onion -- finely chopped
>> * 1 * * * * * * *large *garlic clove -- minced
>> * 2 * * * *tablespoons *fresh parsley leaves -- chopped
>> * 1 1/2 * *tablespoons *fresh chives -- chopped
>> * 4 1/2 * * tablespoon *tarragon leaves -- dried
>> * 1 * * * * * * * *cup *dry white wine
>> * 1 * * * * tablespoon *lemon juice
>> * * *1/4 * * *teaspoon *salt
>> * * *1/8 * * *teaspoon *black pepper -- freshly ground
>> .....
>
>Tarragon is very strong. My version of this uses chicken thighs just
>because that's what we like, but only about 1.5 TB of tarragon, which
>gives plenty of flavor. I'd think 4.5 TB would be
>overpowering..... -aem