Sprinkle chicken with salt and pepper and
Brown onion and garlic in saucepan.
Remove from heat.
Mix flour in.
Gradually add milk to mixture until smooth.
Add salt, tarragon, chicken broth, vegetables and chicken.
Heat slowly until thickened.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
ablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts
Loosen the chicken skin and distribute 1/2 the chopped tarragon under the
Pour 2 cups water into a 2.5-quart rice cooker. Insert steamer basket. Layer tarragon sprigs, potatoes, leeks and chicken in steamer basket and season. Secure lid and cook for 20 mins.
Add broccoli and secure lid. Cook for 5 mins, or until chicken is cooked through and vegetables are tender.
Discard tarragon. Serve drizzled with oil and sprinkled with fresh tarragon leaves.
Steep tea bags in tarragon vinegar 15 minutes.
Squeeze out excess liquid before discarding the bags.
Mix in the mayonnaise and tarragon, and chill.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Heat the oil in a skillet and saute the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
Remove the chicken and let cool; slice thin.
Combine the chicken, pasta, peppers, and dressing in a large bowl.
Toss and chill 1 to 2 hours before serving.
ombine butter and tarragon. Season. Gently run fingers under chicken breast skin
To prepare marinade, in a gallon sized bag, combine wine, tarragon, lemon zest, and lemon zest, lemon juice and garlic; add chicken. Seal the bag, refrigerate 2 hours or overnight, turning occasionally.
Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or prepare the grill.
Drain the chicken and discard the marinade. Broil or grill the chicken 5\" from the heat, until the chicken is cooked through, about 5 minutes each side.
edium-high heat. Saute the chicken breasts for 3-5 mins
o 400\u00b0F. Pat the chicken dry with a paper towel
ven over moderate heat. Add chicken; cook for 2 mins each
*Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor.
Mix all ingredients and chill for 1 hour.
Serve on a good whole grain bread or on a bed of lettuce.
This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!
ll marinade ingredients together, except chicken, to a food processor and
Preheat the oven to 400\u00b0F.
Combine oil, lemon peel and juice, and tarragon in a large baking dish. Add drumsticks, season to taste and toss to coat. Bake for 1 hour or until cooked through.
Place potatoes in a microwave-safe dish. Cover with plastic wrap and microwave on high (100%) for 5 mins, until partially cooked. Arrange in a single layer on a baking pan. Season to taste. Bake in oven with chicken for 40-45 mins, until golden.
Serve chicken with crisp potatoes and arugula salad.
Pound chicken breasts to 1/2 inch thickness.
Sprinkle with salt and pepper.
Heat butter in a large skillet over medium-high heat.
Cook chicken in butter until cooked through which should be about 5 minutes per side.
Remove chicken from skillet and reduce heat to medium.
Add remaining ingredients to skillet and whisk until thickened and well blended.
Return chicken to skillet and spoon sauce over chicken. Heat through and serve.
Method for chicken.
Heat a small amount
Chop the tarragon finely and divide in half -