165184 chicken wine tarragon gravy magazine Recipes

whole chicken, fresh tarragon sprigs, butter, room temperature, water, dry vermouth or dry white wine, whipping cream, chopped fresh tarragon

whole chickens, fresh tarragon, butter, room temperature, water, dry vermouth or 1/2 cup dry white wine, whipping cream, fresh tarragon, chopped

boneless skinless chicken breast halves (6 oz each), mushroom gravy, milk, mushroom stems and pieces, drained, chopped green chilies, italian salad dressing mix, cream cheese, cubed

chicken breasts , cut into cubes, puff pastry sheets (or 6 large vol au vents), butter, flour, chicken stock, milk, white wine, dried tarragon (not too much), shallots (depending on size), salt & pepper

chicken, cut up into parts, salt, pepper, butter, shallots, finely chopped, fresh tarragon, can use 1 tsp dried, dry white wine, water

rainbow trout fillets (preferrably skin removed ), onions, sliced, heavy cream, butter, white wine, tarragon or 2 tbsp fresh, salt, pepper

boneless skinless chicken breast halves (6 oz each), mushroom gravy, milk, mushroom stems and pieces, drained, italian salad dressing mix, cream cheese, cubed

chicken breasts, skin on bone in (or off ), salt, pepper, thyme, butter, olive oil, yellow onions, diced, green onion, sliced, fresh mushrooms, sliced, dry white wine, tarragon, sour cream

chicken breast tenders, all-purpose flour, olive oil, shallot, sliced, garlic clove, minced, chicken broth, tarragon, fresh, chopped, whipping cream

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

chicken breast fillets, olive oil, baby new potatoes, halved, crispy salad leaves, olive oil, zest and juice 1/2 lemon, chopped fresh tarragon, english mustard

whole chicken, onion (halved and sliced ), tarragon, lemon, salt and pepper, dry white wine

chicken breasts, skinless/boneless, salt and pepper to taste, flour for dredging, butter, shallot chopped, sherry wine, tarragon, chicken broth, whipping cream

chicken breasts, flour with a dash salt, italian seasoned breadcrumbs, milk, olive oil, chicken broth, country gravy mix, milk, water

chicken breasts, skin on, salt and pepper, butter, smoked bacon, cut into small chunks, garlic cloves, roughly chopped, lemon , grated zest, dry white wine, chicken stock, olives, green and black, tarragon leaf

chicken broth, red wine vinegar, dijon mustard, salt and pepper, bone-in chicken thighs, skin removed, garlic cloves, finely chopped, chopped fresh flat leaf parsley, chopped fresh tarragon, heavy cream

chicken, quartered and backbone removed, unsalted butter, vegetable oil, chopped shallot (6 oz), dry white wine, all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, black pepper, cold unsalted butter, cut into bits, chopped fresh chives, chopped fresh flat-leaf parsley, well-shaken buttermilk, chicken stock or broth, heavy cream, all-purpose flour

chicken with skillet gravy, fine dry seasoned bread crumbs, grated parmesan cheese, paprika, eggs, lightly beaten, milk, skinless, boneless chicken breast halves, filleted (about 1-1/4 lb total ), olive oil, all-purpose flour, dried sage, crushed, butter, chicken broth