Marinated Chicken In A Lemon And Tarragon Dressing Food

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MARINATED CHICKEN BREAST WITH ARUGULA



Marinated Chicken Breast with Arugula image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

1/4 cup olive oil
1 tablespoon Meyer lemon zest plus 2 tablespoons juice, plus 1 Meyer lemon, halved, for garnish
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon honey
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 cups baby arugula
1/4 cup shaved Parmesan

Steps:

  • Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
  • Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
  • Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.

LEMON TARRAGON CHICKEN



Lemon Tarragon Chicken image

Best grilled after marinating 8 hours. I'm thinking of trying this with fish.

Provided by Birdie Duplessis

Categories     Chicken

Time 4h20m

Number Of Ingredients 9

4 chicken breast halves, skinless and boneless
1 Tbsp tarragon, dried
1 Zest from 1 whole Lemon
1/4 c lemon juice, fresh
1/4 c olive oil, extra virgin
2 clove Garlic, thinly sliced
1/4 tsp black pepper
1 tsp tarragon, dried
1 dash(es) sea salt (to finish before grilling)

Steps:

  • 1. Rub chicken breats with the dried tarragon, place in a plastic bag or non-metal container.
  • 2. Combine lemon zest, lemon juice, olive oil, white wine vinegar, garlic, & pepper; pour over chicken. Make sure all chicken is coated with marinade. Cover & let stand at least 1 hour minimum, 4 to 8 is recommended in the refrigerator.
  • 3. Sprinkle chicken lightly with sea salt. Grill on a medium-high flame or use a grill pan. You can baste with the remaining marinade if needed. This recipe can also be baked in the oven or broiled on low.
  • 4. Serve with rice & a tossed salad. Your whole family will love this.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE



Poached chicken with lemon & tarragon sauce image

Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 15

300ml dry white wine
1 small fennel , sliced or 2 sticks celery, sliced
1 large carrot , cut in sticks
2 sprigs each thyme , rosemary and tarragon
2 large bay leaves
about 100g/4oz smoked bacon pieces or rinds
½ tsp whole black peppercorns
1 tbsp bouillon powder or 2 stock cubes
1 whole chicken , about 2kg/4lb 8 oz
1 onion , quartered
2 egg yolks
142ml pot double cream
handful fresh tarragon , chopped
1 tsp cornflour
juice of 1 lemon

Steps:

  • Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
  • Remove any excess fat from the chicken and push it into the liquor.
  • Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
  • Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
  • Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

LEMON TARRAGON CHICKEN



Lemon Tarragon Chicken image

This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I used flour instead of cornstarch and added a little bit more wine because I had a little more chicken. You can also use fresh tarragon if you have it. I served this with orzo with chopped sun-dried tomatoes and broccoli. I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in. Very easy side dish.

Provided by ElevationGrace

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lemon (rinsed)
4 fresh garlic cloves
5 -6 sprigs fresh parsley
3 tablespoons diced green onions
2 teaspoons dried tarragon leaves
1/2 cup white wine
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs chicken breast fillets
2 teaspoons extra virgin olive oil

Steps:

  • Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
  • Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
  • Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
  • Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
  • Serve sauce over chicken.

Nutrition Facts : Calories 253.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 405.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.5, Protein 40

DIJON AND TARRAGON GRILLED CHICKEN



Dijon and Tarragon Grilled Chicken image

Categories     Chicken     Mustard     Summer     Grill/Barbecue     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1/3 cup chopped fresh tarragon
1/4 cup Dijon mustard
1/4 cup dry white wine
1 tablespoon olive oil
1 tablespoon honey
2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces

Steps:

  • Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
  • Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

TARRAGON CHICKEN



Tarragon Chicken image

I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.

Provided by Nigella Lawson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt

Steps:

  • Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
  • Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
  • Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED TARRAGON CHICKEN



Grilled Tarragon Chicken image

Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 teaspoons Dijon mustard
4 boneless skinless chicken breast halves
1/4 teaspoon pepper
1/3 cup butter, melted
2 teaspoons lemon juice
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon garlic salt

Steps:

  • Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.

Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

TARRAGON CHICKEN MARINADE



Tarragon Chicken Marinade image

I love tarragon. This recipe uses that wonderful herb from my herb garden. I guess it could be used on seafood and steamed veggies as well. Easy and delish!

Provided by HelenG

Categories     Vegetable

Time 2h8m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 6

1/2 cup dry white wine
2 garlic cloves, minced
2 tablespoons fresh tarragon, stripped from stems and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Steps:

  • In med bowl whisk together first 5 ingredients.
  • Continue whisking and whisk in oil slowly and continuously
  • Marinade chicken 2 hours or more.
  • Store in fridge up to 1 week. Shake before using.

LEMON CHICKEN WITH TARRAGON DRESSING



Lemon chicken with tarragon dressing image

Little Gem lettuces are great for making a lite bite for a wedding or party buffet.

Provided by Mary Cadogan

Categories     Buffet, Canapes, Starter

Time 2h10m

Yield Serves 20

Number Of Ingredients 8

2 chicken , about 1.6kg/3lb 8oz each
4 small lemons
2 tbsp olive oil
1 tbsp clear honey
200g tub crème fraîche
2 tbsp chopped tarragon
zest and juice ½ lemon
6 Little Gem lettuces

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.
  • To make the dressing, whisk together the crème fraîche, tarragon, lemon zest and juice, remaining oil, salt and pepper.
  • To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into 7-8 pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.

Nutrition Facts : Calories 184 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 14 grams protein, Sodium 0.57 milligram of sodium

MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING



Marinated Chicken in a Lemon and Tarragon Dressing image

This is wonderfuly delicious. Served on a pretty platter, this cold chicken, tender breast meat marinated in an oil and vinegar dressing, strongly flavoured with lemon and tarragon, makes a change from the more often used mayonnaise dressing.

Provided by MarieRynr

Categories     Chicken Breast

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 chicken breasts, with skin on
1 tablespoon olive oil
6 fluid ounces vegetable stock
1 lemon, juice of
1 fresh lemon rind, of grated
1 tablespoon white wine vinegar
1 clove garlic, peeled and crushed
1 teaspoon Dijon mustard
1 tablespoon soft brown sugar
6 fluid ounces olive oil
salt & freshly ground black pepper
2 tablespoons chopped fresh tarragon
4 ounces green olives
fresh tarragon leaf
grated fresh lemon rind

Steps:

  • Preheat the oven to 350*F.
  • Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
  • Brush the skins wih olive oil.
  • Pour in enough vegetable stock to cover partially but not submerge them.
  • Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
  • To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
  • Season with salt and pepper, mix well and then add the chopped tarragon leaves.
  • Lift the chicken breasts from the stock and remove the skins.
  • Slice the meat diagonally or shred with a fork.
  • Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
  • To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.

Nutrition Facts : Calories 551.8, Fat 45.7, SaturatedFat 8.3, Cholesterol 92.8, Sodium 397.4, Carbohydrate 4.6, Fiber 0.8, Sugar 2.5, Protein 30.9

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