Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken tarragon. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken tarragon is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chicken tarragon is something that I’ve loved my entire life.

For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more. In a large skillet, heat butter and oil over medium heat. Remove chicken from pan; keep warm.

To begin with this particular recipe, we must prepare a few components. You can have chicken tarragon using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken tarragon:

1. Get 1 dash paprika
2. Make ready 2 tsp seasoned salt
3. Take 1/4 tsp pepper
4. Make ready 3 lb chicken
5. Take 1/4 cup butter
6. Make ready 1 onion thinly sliced
7. Get 3 oz Mushrooms - Undrained
8. Get 1 tsp tarragon
9. Get 1/2 cup water

Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Remove the chicken breasts to warmed plates.

Instructions to make Chicken tarragon:

1. Trim excess skin from chicken (leaving skin on one side), and pat chicken dry with a paper towel.
2. Combine first three ingredients and sprinkle half of mixture over skin side of chicken.
3. Begin melting butter in pan over medium heat. Once melted increase to medium-high and add chicken skin side down.
4. Season opposite side of chicken while cooking and brown chicken until skin is crispy, then flip chicken and brown breifly.
5. Remove ckicken from pan and place on a plate. In same pan cook onion until tender.
6. Move onions aside and place chicken in pan along with accumulated juices. Add mushrooms and tarragon and spoon with onions over chicken.
7. Add water; cover and simmer until chicken is tender, about 30-40 minutes.

Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve. Return chicken and any juices to the pan. Start by browning the chicken breasts in a large skillet or saucepan. Remove the chicken to a plate.

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