Best Easy Tarragon Chicken Recipes

Easy Baked Tarragon Chicken image

Number Of Ingredients 5

1 broiler-fryer chicken, cut into parts
1/2 cup lemon juice
1 cup finely crushed pork rind
2 teaspoons tarragon crushed
2 teaspoons dried parsley flakes, crushed

Steps:

1. Wash chicken pieces dry with paper towel. Remove chicken skin, if desired. Dip chicken pieces into bowl containing lemon juice, then into bowl containing mixture of remaining ingredients, coating thoroughly. Place in shallow baking pan. Bake at 375 degrees F. for 45 minutes to 1 hour or until done.

Nutrition Facts : Nutritional Facts Serves

EASY TARRAGON CHICKEN image

Yield Makes 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 teaspoons extra-virgin olive oil or canola oil, divided
1/4 cup finely chopped shallots
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh tarragon

Steps:

1. Season chicken on both sides with 1/4 teaspoon each salt and pepper. 2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. 3. Add the chicken and cook until well browned, about 3 minutes per side. 4. Transfer to a plate and tent with foil. 5. Reduce heat to medium. Add 1 1/2 teaspoons oil to pan. 6. Add shallots; cook, stirring, until softened, 2 to 3 minutes. 7. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes. 8. Return the chicken and any accumulated juices to the pan; reduce heat to low. 9. Simmer until the chicken is cooked through, about 4 minutes. 10. Transfer the chicken to a warmed platter. 11. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken. Serve with sautéed string beans and wild rice.