Path Cook Delicious My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩

My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩. Chicken and rice are simmered in a tarragon-infused broth creating a warm and comforting soup perfect for cold evenings. The tarragon gives it a special taste. Tastes great the next day for leftovers!

My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 This is a really easy dish to make This creamy sauce is a classic with chicken–and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. This is definitely going to be a repeat at our house! we did dredge the chicken with tarragon S&P and flour then pan fried and made the sauce seperate. When it comes to cooking traditional French food, most people think of a complex concoction of ingredients in a Le Creuset pot which has been simmering. You can have My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩

  1. It’s 2 of Chicken Breasts.
  2. You need 1/4 of Onion sliced.
  3. It’s 1 tbls of Butter.
  4. You need 2 Cloves of Garlic mashed.
  5. You need 6 of Asparagus stems.
  6. Prepare 4 of good sized broccoli florets.i used Frozen.
  7. Prepare 3-4 Slices of lemon.
  8. It’s 1/4 tsp of Herbs of Province.
  9. Prepare 1 tbls of fresh Tarragon leaves.
  10. You need 1/4 Cup of white wine medium.
  11. It’s of Salt and pepper to your taste.
  12. It’s 1 of dried chicken stock cube.
  13. You need 4 tbls of water.
  14. Prepare 1/4 Cup of Heavy Cream.
  15. Prepare 1 tbls of Parmesan Cheese sprinkled on top for the finish.

Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Expel as much air as possible. Wash chicken and pat dry, using paper towels.

My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 instructions

  1. 1 tbls Butter and mashed garlic mix together. Heat up in a shallow pan. Add the onions fry on medium heat. 1 minute.
  2. Next add the two Chicken breasts and fry for 1 minute then turn chicken over and repeat. When it starts browning take them out and add chicken and onions to an ovenproof dish..
  3. Next slice the lemon and add around the chicken also add the tarragon leaves and herbs of Province all around..
  4. Next add the Asparagus stems. Then add the wine to the pan that the chicken was browned let it bubble and reduce down for 2 minutes. Then add the stock cube crumbled in stir then add the water take off the heat for 1 minute..
  5. Next add the cream to the stock and stir bring it to the boil then take it off and pour over the chicken and veg..
  6. Add the dish to a preheated oven 180°C for 25-30 minutes. To accompany I boiled some new potatoes in the skins.
  7. Serve with Potatoes and Enjoy..

Lightly flour chicken and season with salt, pepper and mustard. Heat butter and oil in a flameproof casserole Sprinkle with tarragon and extra seasoning. Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and don't think we used it more than once or twice the whole season.

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