Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!
.Sprinkle chicken with salt and pepper.
Combine chicken, tarragon, almonds, celery, onion and mayonnaise in medium bowl.
Make a cut in tops of bread rolls. Spoon chicken mixture into bread rolls.
pan and brown the chicken strips for about 4 mins
Spray a large skillet with nonstick spray.
Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
Remove the chicken and keep it warm.
Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
Mix the remaining ingredients and stir into leeks.
Bring to a boil, stirring on occasion.
Boil and stir about 1 minute until thickened slightly.
Add the chicken and heat through.
o 360\u00b0F, place the chicken on the grill top and
Boil chicken in water with 2 tablespoons of tarragon.
When done, let chicken cool, then remove skin and break chicken into bite size pieces.
Place in large bowl.
Dice celery and quarter grapes and add to chicken.
Add walnuts and mix as much mayonnaise as you like your chicken salad to have.
Sprinkle with 2 more tablespoons of tarragon as you mix.
Chill and enjoy.
Sprinkle chicken with salt and pepper and
Season both sides of the chicken with dry mustard, salt, and
an and brown the chicken.
Remove chicken and set aside.
Put the chicken into a bowl and sprinkle
Melt margarine in a 4-quart saucepan; add onion and garlic and saute for 1 minute. Add chicken, carrots, parsley, tarragon and pepper; cook until chicken is lightly browned.
ore.
Stir in the chicken, tarragon, salt, and pepper.
Cook
il in large skillet. Add chicken, tarragon and garlic (I wait to
Combine salt, pepper and paprika; sprinkle over chicken. Brown slowly in butter; remove from pan. In same pan, cook onion until tender. Move onions aside and place chicken in pan. Add mushrooms and tarragon and spoon with onions over chicken. Add water; cover and simmer until chicken is tender, about 30 to 40 minutes.
Dredge chicken in flour to coat completely.
Discard flour not used.
Melt butter and oil in frying pan.
Brown chicken on both sides and remove.
In the same pan, saute leeks and carrots.
Stir in wine.
Add bouillon and tarragon.
Return chicken to pan and cover.
Simmer for 30 minutes.
Turn chicken and cook uncovered for 15 minutes.
Remove chicken.
Stir in sour cream; heat and pour over chicken.
Salt and pepper chicken; dredge in flour.
(Cut chicken crosswise into 1
Sprinkle chicken with seasoned salt, pepper and paprika.
In skillet, over medium-high heat, in hot butter or margarine, cook chicken pieces until well browned.
Sprinkle tarragon over chicken.
Add onion and mushrooms to skillet.
Reduce heat to low; cover and simmer 25 minutes or until tender.
Skim fat from liquid.
Makes 4 servings.
Heat oil and butter in a large frying pan.
Saute chicken until lightly browned and remove to a warming platter.
Add green onion to drippings and saute about 5 minutes.
Return chicken to the pan and add brandy, wine, tarragon and pepper.
Cover and simmer 20 minutes.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.