I snagged Damsel's recipe for Tarragon Chicken that Chatty Cathy
re-posted the other day.
As I was getting the ingredients together I thought the 4 tablespoons
of tarragon the recipe called for was a lot, but, what do I know!
I later found out It's supposed to be 4 1/2 teaspoons. :-0

Just to let you know, I will make it with the 4 tablespoons again. It
was a well balanced and velvety sauce.
http://i38.tinypic.com/z0qj6.jpg

Here's a brief re-cap. The blow by blow is on my blog if you are
interested.

Cook the chicken then add the onion, herbs and spices.
To that add a cup of white wine. <side note to someone who shall
remain nameless <Christine> I used_real_white wine not vermouth ;-)>
http://i36.tinypic.com/ffddma.jpg

Here's where I go ghetto. I guess you can take the girl out of the
trailer but you can't take the trailer out of the girl.
My make shift lid for my_very_nice_ All Clad pan. ;-)
http://i37.tinypic.com/dn2eys.jpg

I didn't want to be picking tarragon and parsley out of my teeth for
days so I took the chicken out of the pan juices and strained the
juices. I also removed the skin from the chicken at this point.
http://i36.tinypic.com/21edips.jpg

Returned the juices to the pan and thickened with an arrowroot slurry.
http://i33.tinypic.com/28tl736.jpg

As the rice was finishing cooking I returned the chicken to the pan to
keep warm. I made Jasmine rice that was cooked in chicken stock.


@@@@@ Now You're Cooking! Export Format

Tarragon Chicken

poultry

1 tablespoon butter
4 large chicken breast halves without skin; 1-inch pieces
1 medium onion; finely chopped
1 large garlic clove; minced
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh chives; or 2 teaspoons dried
4 1/2 teaspoons dried tarragon
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 chives, tarragon, wine (or apple juice), lemon juice, salt
and pepper, 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.

4 carbs per serving (5-1)

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


- - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 5g Total Fat; (23% calories from
fat);
28g Protein; 5g Carbohydrate; 76mg Cholesterol; 245mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2
Fat; 0 Other Carbohydrates

Notes: Damsel in dis Dress

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.84 **

And that's that.

koko

--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/27

koko > wrote in
on Oct Sat 2009 10:00 am

>
> I snagged Damsel's recipe for Tarragon Chicken that Chatty Cathy
> re-posted the other day.
> As I was getting the ingredients together I thought the 4 tablespoons
> of tarragon the recipe called for was a lot, but, what do I know!
> I later found out It's supposed to be 4 1/2 teaspoons. :-0
>
> Just to let you know, I will make it with the 4 tablespoons again. It
> was a well balanced and velvety sauce.
> http://i38.tinypic.com/z0qj6.jpg
>
> Here's a brief re-cap. The blow by blow is on my blog if you are
> interested.
>
> Cook the chicken then add the onion, herbs and spices.
> To that add a cup of white wine. <side note to someone who shall
> remain nameless <Christine> I used_real_white wine not vermouth ;-)>
> http://i36.tinypic.com/ffddma.jpg
>
> Here's where I go ghetto. I guess you can take the girl out of the
> trailer but you can't take the trailer out of the girl.
> My make shift lid for my_very_nice_ All Clad pan. ;-)
> http://i37.tinypic.com/dn2eys.jpg
>
> I didn't want to be picking tarragon and parsley out of my teeth for
> days so I took the chicken out of the pan juices and strained the
> juices. I also removed the skin from the chicken at this point.
> http://i36.tinypic.com/21edips.jpg
>
> Returned the juices to the pan and thickened with an arrowroot slurry.
> http://i33.tinypic.com/28tl736.jpg
>
> As the rice was finishing cooking I returned the chicken to the pan to
> keep warm. I made Jasmine rice that was cooked in chicken stock.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Tarragon Chicken
>
> poultry
>
> 1 tablespoon butter
> 4 large chicken breast halves without skin; 1-inch pieces
> 1 medium onion; finely chopped
> 1 large garlic clove; minced
> 2 tablespoons chopped fresh parsley
> 1 1/2 tablespoons chopped fresh chives; or 2 teaspoons dried
> 4 1/2 teaspoons dried tarragon
> 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 chives, tarragon, wine (or apple juice), lemon juice, salt
> and pepper, 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.
>
> 4 carbs per serving (5-1)
>
> Source:
> "based on a recipe in _Don't Tell 'Em It's Good for 'Em_ by Nancy
> Baggett, Ruth Glick, & Gloria Kaufer Greene"
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Per serving: 214 Calories (kcal); 5g Total Fat; (23% calories from
> fat);
> 28g Protein; 5g Carbohydrate; 76mg Cholesterol; 245mg Sodium
> Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit;
> 1/2
> Fat; 0 Other Carbohydrates
>
> Notes: Damsel in dis Dress
>
> Yield: 4 servings
>
> Preparation Time: 0:00
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> And that's that.
>
> koko
>
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 09/27
>

In the copy of Damsel's recipe I have, it is in 4 1/2 tsp DRIED
terragon. Since dried spices are generally 3 time mores potent than
fresh that would make 4 or 5 tbsp FRESH Terragon a reasonable amount .

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

"koko" > wrote in message
...

> Returned the juices to the pan and thickened with an arrowroot slurry.
> http://i33.tinypic.com/28tl736.jpg
>
> As the rice was finishing cooking I returned the chicken to the pan to
> keep warm. I made Jasmine rice that was cooked in chicken stock.
>
>

Sounds delicious, but I was looking for a plated picture! Good job!

On Sun, 4 Oct 2009 00:18:47 -0400, "Cheryl" >
wrote:

>
>"koko" > wrote in message
.. .
>
>> Returned the juices to the pan and thickened with an arrowroot slurry.
>> http://i33.tinypic.com/28tl736.jpg
>>
>> As the rice was finishing cooking I returned the chicken to the pan to
>> keep warm. I made Jasmine rice that was cooked in chicken stock.
>>
>>
>
>Sounds delicious, but I was looking for a plated picture! Good job!

The first picture in the series is the plated shot.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/27

On Sun, 4 Oct 2009 00:18:47 -0400, "Cheryl" >
wrote:

>
>"koko" > wrote in message
.. .
>
>> Returned the juices to the pan and thickened with an arrowroot slurry.
>> http://i33.tinypic.com/28tl736.jpg
>>
>> As the rice was finishing cooking I returned the chicken to the pan to
>> keep warm. I made Jasmine rice that was cooked in chicken stock.
>>
>>
>
>Sounds delicious, but I was looking for a plated picture! Good job!

Thanks Cheryl I appreciate your compliments. Sorry, hit send before I
added this to my last post.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/27