RECIPE: Rec: Chicken Tenders with Tarragon-Mushroom Sauce – Was easy & delicious!

[richard-in-cincy]

I’ve made this three times and just love it. I hope you’ll enjoy it as much as I did.

CHICKEN TENDERS WITH TARRAGON-MUSHROOM SAUCE

1.41 lbs. of trimmed and halved chicken tenders

10 oz. white button mushrooms (or your favorites) sliced to 1/4”

2 garlic cloves, minced

1 cup of low sodium chicken broth

2 TBS extra virgin olive oil, divided

1 TBS unsalted butter cut into four pieces

salt and coarse or freshly ground pepper to taste

fresh or dried tarragon to taste (I used dried 2 tsp. of French tarragon – a really good sub)

Lightly sprinkle salt and pepper on one side of the tenderloins. Working in two batches, heat a large heavy-duty fry pan to medium and add 1 TBS of evoo. Add the tenderloins seasoned side down, and lightly brown for about four to five minutes each side. Reserve chicken to a large plate in a single layer. Repeat with remaining batch.

Drain pan of oil (if any) and add sliced mushrooms. When mushrooms become liquid, add minced garlic and cook until nearly finished while stirring to deglaze pan deposits. Add one cup of chicken broth and bring to a boil. Reduce sauce by about one third. Reduce heat and whisk in one tsp. of flour, salt and pepper to taste. A piece at a time, whisk in a quarter TBS of butter into sauce until dissolved.

Gently stir in chicken tenders with any remaining juices, tarragon to taste, and heat until cooked and coated thoroughly. Serve.

Source:

Moi

 

[scott-in-scottsdale]

1.41 lbs of chicken tenders? That's awfully specific, snookums.

 

[cynupstateny]

I do variations of this alot in summer when the tarragon is fresh. Instead of all chicken broth I

half white wine and reduce it. Sometimes add some artichokes. I do love chicken with tarragon!

 

[richard-in-cincy]

Moi cherie, you must use precisely 1.41 lbs. or the recipe is ruined! !

I must confess that I'm a label reader. Would 1.00 to 1.50 lbs. be better my sweetums??

 

[richard-in-cincy]

I was thinking of doing that the next time I buy a good bottle of chardonnay,

 

[brooksie]

Thanks I was just going to ask if anyone had a good chicken tarragon recipe. Cant wait to try

 

[scott-in-scottsdale]

LOL.

 

[cynupstateny]

Another benefit of using good wine is that you get to drink the rest of it!

 

[richard-in-cincy]

Right on Cyn!

 

[richard-in-cincy]

Here's another one I made that I adapted from a Williams-Sonoma recipe

Hope you can follow this as it's a copy from EPI and they butchered the format:

Sandy/PA: REC: Chicken in Tarragon Sauce (and my T & T thighs & mushrooms version) (COMN) (m)
Posted: Apr 20, 2004 4:02 PM

My Chicken Thigh Version I~{!/~}m a tarragon freak, and like Julia Child, I really LOVE chicken thighs!! After refining a third try at my loosely adapted version last night, I thought I would share it with you. Here are my only changes: 2.5 lbs. of boneless, skinless chicken thighs in lieu of chicken breasts 5 oz. of sliced white button mushrooms (or your favorite) in lieu of shallots 1 cup of Chicken broth Using a cast iron Dutch oven, I browned and seasoned each half portion of thighs on medium-high heat (about 5 minutes each side, moving occasionally to prevent sticking) using the same amount of butter & olive oil as recipe calls for. After browning each batch of chicken, remove and set aside. Remove excess fat and leave about 1 TBS. of fat to cook mushrooms until tender. Add chicken broth and stir to deglaze. Return all chicken to pot. Bring to boiling; reduce heat. Cover and simmer about 10 - 15 minutes or until done (using tongs, turn over twice). Remove excess liquid by draining pot or skillet. Remove chicken. Now continue with the original recipe ~{!0~}Add the tarragon and cream, - - -.~{!1~} It~{!/~}s a keeper for me and I hope you like it!
http://content1.williams-sonoma.com/recipe/recipedetail.cfm?sid=WSWCRHPOSGQ0OIMJ7HQQIAPSKOPS3RU5200404201301&objectid=8E

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8E1E5BDF%2D986D%2D4DA5%2D896FA40BAAD64723

 

[clofthwld]

I tried a very similar recipe and loved it. Love tarragon used lightly.

 

[heather_in_sf]

REC: Chicken Tarragon from Spice Island's cookbook - this is terrific with fresh or dried tarragon

Chicken Tarragon
from the Old Spice Island's cookbook

1 fryer chicken (4 1/2 lbs) cut into parts, seasoned well with S&P
1 T olive oil
2 T butter
1 large glass of dry white wine
2 T dry tarragon (soaked in the wine for 15 minutes) or 3 T chopped fresh tarragon
salt and pepper

In a large skillet, sautee chicken on both sides until deep golden brown. Remove to a plate and discard oils. Add wine to pan and deglaze, scraping up the browned bits. Replace chicken, skin side down, add fresh taragon, cover and simmer 20 minutes on low heat. Turn chicken over (checking to see if breast meat is done, if so remove when cooked and keep warm), recover plan and simmer 15-20 minutes until done. Remove chicken to a plate and turn up heat to reduce juices to a syrupy consistency. Replace chicken in pan, coating with sauce. Serves 6.