497 pepper tarragon chicken wine Recipes

boneless skinless chicken breasts, salt & pepper, flour, olive oil, sliced mushrooms, prosciutto, chopped, white wine, heavy cream, tarragon, apple cider vinegar, fresh parsley, for garnish, chives (to garnish )

red wine vinegar, low sodium chicken broth, honey, tomato paste, unsalted butter, chicken thighs, trimmed (bone-in and skin-on ), salt & freshly ground black pepper, garlic cloves, thinly sliced, shallots, thinly sliced, dry white wine, creme fraiche, chopped fresh tarragon (to taste)

mayonnaise, white wine vinegar, minced shallots, chopped fresh tarragon, drained capers, roasted, grilled , or poached boneless chicken breast halves, mesclun salad blend (about 4 oz), olive oil, roasted red peppers from jar, thinly sliced

bone-in chicken thighs, skinned, bone-in chicken breast halves, halved crosswise and skinned, kosher salt, divided, freshly ground black pepper, divided, canola oil, chopped onion, sliced carrot, sliced celery, minced fresh garlic, dry white wine, unsalted chicken stock (such as swanson), all-purpose flour, chopped fresh tarragon, chopped fresh flat-leaf parsley, divided, whole-grain dijon mustard, bay leaf, unsalted butter, tomatoes, applewood-smoked bacon, cooked and crumbled

chicken breast halves, trimmed of excess fat and skin (bone in), salt and pepper, olive oil, white button mushrooms , about 8 oz (try using half portobello!), green onion, sliced, apple juice concentrate (original recipe called for brandy or cognac), dry white wine (or white grape juice), chicken broth, canned diced tomato, drained (or use fresh tomatoes), cold unsalted butter, cut into 4 pieces, fresh parsley, minced, fresh tarragon, minced

boneless skinless chicken breast halves (4 oz each), salt, pepper, divided, butter, chopped green onion, garlic cloves, minced, sliced fresh mushrooms, reduced-sodium chicken broth, minced fresh tarragon or 1/2 tsp dried tarragon, cornstarch, red wine or additional reduced-sodium chicken broth, drops browning sauce , optional

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

boneless skinless chicken breasts, flour , for dredging, salt, pepper, unsalted butter, oil, low sodium chicken broth, dry white wine, fresh tarragon, minced, canned whole tomatoes, seeded, chopped

boneless skinless chicken thighs, kosher salt, fresh ground black pepper, extra virgin olive oil, minced shallot, marsala wine, chicken stock, dijon mustard, fresh tarragon, minced, sour cream

whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions), sherry wine vinegar, fresh tarragon leaves, olive oil, shallots, peeled and left whole, garlic cloves, peeled and left whole, dry sherry, low-fat yogurt, salt, plenty fresh ground black pepper

boneless, skinless chicken breasts, salt and freshly ground black pepper, garlic, grated or minced, orange zest, lemon zest, juice of 1/2 lemon, juice of 1/2 orange, fresh tarragon, leaves chopped, extra-virgin olive oil, butter, shallot, finely chopped, mild curry powder, flour, chicken broth, frozen green peas, citrus salad with toasted seeds and pine nuts, recipe follows, sunflower seeds, sesame seeds, pine nuts, grated shallot, apricot preserves or marmalade or good quality honey, dijon mustard, lemon or orange juice, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper, heads bibb lettuce, cleaned and dried and torn, fresh tarragon, leaves stripped and roughly chopped, navel orange, peeled and sections removed with a paring knife (supreme), ruby red grapefruit, peeled and sections removed with a paring knife (supreme)

chicken breast halves, prosciutto, garlic and herb cheese spread, olive oil, salt and pepper, butter, flour, white wine, chicken broth, fresh tarragon leaves, chopped

boneless skinless chicken breasts, red bell peppers, green bell peppers, yellow onion, bamboo skewers , soaked in water in the refrigerator overnight, pure olive oil, red wine vinegar, granulated sugar, garlic, crushed or minced, dijon mustard, salt, black pepper, dried tarragon, dried oregano, mayonnaise, dried tarragon, dijon mustard, pineapple juice, garlic, finely chopped

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

boneless, skinless chicken breast halves (about 1 1/2 lb), salt and freshly ground black pepper, extra-virgin olive oil, shallot, finely chopped (about 3 tbsp), dry vermouth or dry white wine, heavy cream, coarsely chopped fresh french tarragon, freshly squeezed lemon juice

whole boneless skinless chicken breasts, halved, tarragon, shallots, minced, dry white wine, sliced mushrooms, salt, fresh ground black pepper , to taste, aluminum foil , as needed

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