Tarragon Chicken


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Tarragon Chicken

 Tarragon Chicken

Tarragon Chicken is a wonderful recipe with the bright flavors of lemon and tarragon. It’s perfect for your spring and summer chicken recipe collection.  It’s flavorful, easy to make and my version is a healthier option. I found this recipe on Les Repas de Mon Enfance, it looked so good I had to try it for myself. I’ve included their original recipe below mine so you have the option of making either one. The following numbers are based on a 6 oz serving.

Calories: 547 …  Fat: 29 grams … Sodium: 406 mg  –  Les Repas de Mon Enfance version
Calories: 254 …  Fat:   6 grams … Sodium: 214 mg  –  My version
Calories: 460 … Fat: 13 grams … Sodium … 383 – meal as shown with 1 cup steamed asparagus and one roasted broccoli patty.

Something to consider when buying chicken; Companies inject meat, especially poultry, with a “broth solution.” It not only makes the chicken look plump, but it weighs more, therefore costs you more. Sooooo while you think you saving money at the register you really aren’t. You are paying for “broth solution” that cooks out in the pan, but leaves the extra sodium and fat behind in the meat. Read the label, it’s there. Almost everything we eat naturally has sodium in it including fruits and vegetables. Food for thought …

  • Organic chicken, boneless, skinless = 112.5 grams of sodium and 2.25 grams fat per 8 oz.
  • Regular  brand, boneless, skinless = 300 grams sodium and 5 grams fat per 8 oz.

Organic chicken doesn’t cost too much more than other chicken. Compare prices and read labels.

Tarragon Chicken – Healthier option
  • 3 lbs boneless skinless chicken breast, preferably organic
  •  1/2 teaspoon black pepper
  • 2 tablespoons canola oil
  • 1/2 cup finely chopped shallots
  •  1 garlic clove, finely chopped
  •  1/2  bay leaf
  • 1/2 cup dry white wine (like Pinot Grigio. If you can’t drink it, don’t cook with it)
  •  1 cup fat free half & half
  •  1/2 cup fat free, reduced-sodium chicken broth
  • 1 TBSP finely chopped fresh tarragon
  • 1 TBSP fresh lemon juice and zest
  •  Flour for dusting
Directions:
  1. Pat chicken dry, sprinkle with pepper and lightly dust chicken with flour.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sauté chicken,  turning only once, until browned, 4-6 minutes. Transfer to a plate.
  3. Using remaining oil in skillet, reduce heat, cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes.
  4. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken and simmer, covered, until just cooked through, 20 to 25 minutes.
  5. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
  6. Stir in lemon juice, lemon zest, remaining 1/2 tablespoon tarragon and pepper to taste. Discard bay leaf; pour sauce over chicken.

Tarragon Chicken – Les Repas de Mon Enfance original recipe
  • 3 1/2 to 4 pounds chicken pieces with skin and bone
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  •  2 tablespoons vegetable oil
  • 1/2 cup finely chopped shallots
  • 1 garlic clove, finely chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons finely chopped fresh tarragon
  • 1/4 teaspoon fresh lemon juice
Directions:
  1. Pat chicken dry and sprinkle all over with salt and pepper.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
  3. Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes.
  4. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes.
  5. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
  6. Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.

Bon Appetite~ Valerie

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