Chicken with Tarragon Cream Sauce

Chicken with Mustard and Tarragon Cream Sauce
Bon Appétit  | April 2003
92% would make it again
yield: Makes 4 servings
In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

1 tablespoon butter
1 tablespoon olive oil
4 lbs Chicken pieces or 4 chicken breasts

1/2 cup minced onion
1/2 cup brandy
2 cups low-salt chicken broth

1 cup whipping cream
8 teaspoons chopped fresh tarragon
4 teaspoons Dijon mustard

preparation

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.

Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.

Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

Eggs a la golden rod

14 hard boiled eggs
1 stick butter
3/4 cups flour
4-5 cups milk
Nutmeg, Salt, Pepper to taste
Loaf of bread

Melt butter in a large pan. When foaming subsides, add flour and stir to incorporate. Cook 2 min. Add 2 cups milk and stir vigorously until smooth and thick. Add remaining milk to thin to desired consistency. Boil for at least 5 minutes.

Peel and chop egg whites, reserving yolks in a small bowl. Season sauce with a pinch of nutmeg, salt and pepper to taste. Add egg whites off heat. Serve over buttered toast, topped with grated egg yolk and lots of pepper.

Hard boiled Eggs high altitude

Put eggs in sauce pan
Cover by one inch of cold water
Add salt (liberally)

Turn heat to high. Once water comes to a boil, turn heat off, cover and let sit 12 minutes. Cool in ice water.

Lemon Parmesan chicken sandwiches

These are simple, quick, and really delicious. serves 6

3 chicken breasts, cut lengthwise into cutlets
Tuscan seasoning from Costco or any seasoning you like
1/4 cup grated Parmesan
1 lemon, zested
1/4 cup parsley, chopped
1/2 cup mayonnaise
6 rolls, toasted
Romaine lettuce

Season and grill chicken. Sprinkle with lemon juice to taste. Mix mayo, parmesan, 1 tsp. lemon zest, juice of 1/2 lemon, parsley and pepper to taste. Toast buns. Spread mayo on both sides of roll, layer with romaine lettuce and a chicken cutlet. Top with more Parmesan.

Lemon artichoke pasta with lemon grilled chicken

1/4 cup minced onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 teaspoon corn starch
1 can artichoke hearts
Parmesan cheese
1 large grilled chicken breast, butterflied
1 tablespoon lemon zest
Juice of lemon
1 1/2 lb. Spaghetti


Sauté onion and garlic in olive oil until translucent. Add wine reduce for 3 min. Add cream, corn starch, and milk and reduce for 5 more minutes. Add artichoke hearts, cheese to taste, and salt and pepper. Squirt juice from 1/4 of lemon over chicken breast. Slice chicken breast thinly. Toss spaghetti, 1/4 cup pasta water, chicken, lemon zest, and remaining lemon juice together. heat through and serve with more parmesan cheese.

Koala Juice (dads favorite)

I loved the orange, mango, peach juice Dad used to make. Can't find it anywhere, so I made my own.

8 oz. Orange juice concentrate
12 oz. Kerr mango nectar
12 oz. Kerr peach nectar
3 kerr cans water (36 oz)

Mix and enjoy. Tastes just like the original!

Chicken Stroganof?

* 1 1/2 to 2 pounds chicken thighs, skin removed
* Kosher salt and freshly ground black pepper
* 2 tablespoons extra-virgin olive oil, divided
* 1 onion, chopped
* 1/2 pound white button mushrooms, quartered
* 3 cloves garlic, minced
* 1 tablespoon flour
* 1 teaspoon thyme
* 1/2 cup white wine
* 1 can chicken stock, plus more if needed
* 3 tablespoons sour cream
* Super Buttered Noodles, recipe follows

Directions

Preheat the oven to 350 degrees F.

Rinse and dry the chicken thighs and season with salt and pepper.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.

Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the thyme. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through. Or you can cover and simmer on the stove for 25 minutes.

When finished, remove the chicken from the Dutch oven and set aside. Add the sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
Super Buttered Noodles:

* 2 chicken bouillon cubes
* 1 pound egg noodles
* 3 tablespoons butter, softened
* 1 tablespoon sour cream
* Chopped fresh parsley, for garnish
* Kosher salt and freshly ground black pepper

In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.