287859 chicken paillardes mustard cream tarragon Recipes

butter, olive oil, whole chicken, cut into 8 pieces, chopped shallots, brandy, low-salt chicken broth, whipping cream, chopped fresh tarragon, dijon mustard

butter, olive oil, whole chickens, cut into 8 pieces, chopped shallot, brandy, low sodium chicken broth, whipping cream, chopped fresh tarragon, dijon mustard

chicken breasts, boneless,skinless, butter, olive oil, shallot, brandy, chicken broth, heavy cream, tarragon, dijon mustard

chicken breast halves, salt, ground pepper, flour, butter, oil, green onions, thinly sliced, chopped fresh chives, garlic clove, minced, brandy (optional) or 2 tbsp cognac (optional), limes , juice of or lemon, chopped parsley, chicken broth, whipping cream, tarragon, dijon mustard

chicken breast, cubed, olive oil, salt and pepper (to taste), onion, chopped, mushrooms, sliced, red bell pepper, chopped, garlic cloves, chopped, dijon mustard, sour cream, parmesan cheese, grated

oil, chicken thighs, onion, carrot, celery, white wine, chicken stock, whipping cream, tarragon, pasta

boneless skinless chicken breasts, pounded thin, black pepper, salt, olive oil, dry white wine, heavy cream, dijon mustard, dried tarragon or 1 tbsp fresh tarragon

boneless skinless chicken breasts, pounded thin (1/3-inch), salt (fleur de sel), black pepper, olive oil, unsalted butter, fresh white button mushrooms, thinly sliced, cognac, dry white wine, heavy cream, french dijon mustard, dried tarragon or 1 tsp herbes de provence, crushed or 1 tbsp finely chopped fresh tarragon, snipped fresh parsley, to garnish

chicken breasts, skinless and boneless, olive oil, butter, green scallions, sliced, garlic clove, minced, white wine, heavy cream, dijon mustard, salt and pepper

ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups), garlic, peeled and smashed, scallion (white and green parts), thinly sliced, extra-virgin olive oil, plus additional for brushing, red wine vinegar, kosher salt, plus additional for seasoning, freshly ground black pepper, torn fresh basil, roughly chopped fresh tarragon, roughly chopped fresh flat-leaf parsley, chicken paillards , about 6 oz each (see chef s note, below)

olive oil, chopped onion, chopped garlic, salt, white pepper, chopped, peeled tomatoes with juice, chopped fresh basil leaves, chicken stock, black pepper, sugar, olive oil, chicken paillards, salt and freshly ground black pepper, couscous , for serving

olive oil, boneless chicken breasts (add thighs for more flavor), salt, fresh pepper, sliced mushrooms, shallot, minced, dry white wine, chicken stock, heavy cream, grainy mustard, chopped fresh tarragon (i think i used about 1 tsp of dried tarragon), egg noodles, cooked, drained, and buttered for serving

olive oil, butter, chicken breasts, red onion, peeled and finely chopped, garlic cloves, peeled and finely chopped, white wine, chicken broth, heavy cream, dijon mustard, lemon juice, fresh tarragon, chopped, salt and pepper, to season

white wine, shallot, chopped, yellow mustard seeds, whipping cream, dijon mustard, fresh tarragon, salmon fillets, butter

boneless skinless chicken breasts, dijon mustard, dijon mustard (addt litre), dry white wine, olive oil, pepper, whipping cream

canola oil, yellow mustard seeds, onion thinly sliced, garlic minced, fresh ginger minced, turmeric, honey, cayenne pepper, low-sodium chicken broth, heavy cream, skinless, boneless chicken breast halves, all-purpose flour , for dredging, fresh, flat-leaf parsley chopped, kosher salt and freshly ground pepper

whole boneless skinless chicken breasts, halved, bacon, raw, dried beef (not beef jerky!!), cream of chicken soup, sour cream, philadelphia cream cheese, grain and wild rice blend (i use uncle ben s)

boneless skinless chicken breasts, salt, pepper, paprika, dry white wine, condensed cream of chicken soup, sour cream