Classics, Dinner, French, Poultry

French Chicken Breast with Orange Tarragon Sauce

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A classic French dish is a perfect romantic meal for two ! Pair it with roasted asparagus and a crisp chardonnay !

Ingredients:
8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits

Preheat the oven to 375 degrees F.

Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.

Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.

Serve the chicken with the sauce spooned over the top.

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Poultry

Chicken with Artichokes, Leeks and Tarragon

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While the ingredients are suitable for a light spring-time meal, it is still a stew that will warm you up on these early fall days.  Light and healthy. add this variation to you list of chicken recipes !

Ingredients:
4 chicken thighs w
1 T olive oil
Salt and pepper to taste
½ tsp of thyme and garlic powder
10oz bag of frozen artichokes
1/4 C fresh tarragon leaves
10oz bag of chopped leeks
1 tsp fennel seeds (optional)
1 C chicken stock
Juice of one lemon and its zest ( set aside)

Method:

Preheat oven to 425F. Pat chicken dry and season with kosher salt and pepper. 1 T olive oil in a heavy bottom oven proof pot over med high heat. Sear chicken till brown, they will finish cooking in the oven.

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Add leeks, artichokes, garlic powder and thyme. Sauté for 10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper

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Add stock, fennel seeds, 3/4 of the fresh tarragon and 3/4 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew and roast in a hot 425 F oven for 20-30 minutes till cooked through.

Garnish with lemon zest and fresh tarragon.

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Appetizers

Tarragon Shrimp Appetizers

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Tis the holiday season ! People will come and go and all I can think about is delicious food and baked goods.  I was putting up my christmas decorations and made this treat for myself.  This one bite appetizer is super easy and quick to whip up.  Elegant enough to entertain a crowd or to treat your own tummy on a cold night.  Might I suggest a glass of Pinot Grigio to go with it !

Ingredients:

1 lb of cooked shrimp ( you can use the frozen cocktail shrimp, just take the tails off)

1/2 Tbsp of olive oil

1 cup of finely chopped onions (use the frozen kind if you are in a time crunch)

1/2 Tbsp of finely minced garlic

2 Tbsp of Tomato paste

2 Tbsp of dried Tarragon

salt, pepper and red pepper flakes and a light squeeze of lemon juice– to taste.

Crackers to top with

Method:

In a pan, heat olive oil and saute garlic and onions till soft and fragrant.

Add in the tomato paste and cook for a min till the onions and tomatoes come together.

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Add the shrimp and tarragon and season with salt, pepper, red pepper flakes and lemon juice.

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Cook for a few minutes till all the ingredients come together.

Take off the heat and cool.

Top crackers with the shrimp and serve warm.

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Should you choose to turn it into a meal, toss the shrimp mixture with freshly cooked pasta and a dash of heavy cream and you have an elegant dinner !

Enjoy !

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Classics, Dinner, Fish & Seafood, Lunch

Tarragon Tilapia in Lemon-Caper White Wine sauce

A light delicious fish entrée, simple enough for a quick-lunch yet elegant enough to be the star of a dinner party.  Serve it family style with a side of rice or plate it up with a fresh salad–this is a sure shot hit !

Ingredients:

1 lb of Tilapia

1 medium-sized lemon

1 Tbsp of drained capers

1/2 Tbsp of Tarragon

Salt and Pepper to taste

A splash of good white wine, use what you would drink-ALWAYS

Method:

Preheat oven to 350.

Spray a baking pan ( use one where the fillets will fit nicely) with cooking spray arrange the fillets.

Season liberally with sal and pepper.  Add lemon zest, tarragon and sprinkle the capers.

Arrange a few lemon slices over the fish and add a splash of white wine, just enough to cover the bottom of the pan, DO NOT submerge the fillets  in it.

Bake for about 15 min till the fish is cooked through and then broil for a the last 2 min to give the fillets a light golden brown crust.

Serve warm with your choice of side.