tarragon Archives - The Midnight Baker

Chicken Salad Lettuce Cups

Judith Hannemann — Tue, 02 Jul 2019 23:00:30 +0000

A non mayonnaise-based herb dressing makes this chicken salad special. It’s the perfect hot weather dinner or lunch.

Chicken Salad With A Twist

If you’re looking for a chicken salad that’s a bit out of the ordinary, this may be the recipe you’re looking for.

First of all, this is not a mayonnaise-based dressing. It’s also chock full of flavor because of fresh herbs–one I just love with chicken.

The salad also has interesting textural differences. One is the choice of salad greens and the other is seeds. To pull it all together, there’s a hint of bacon too if you want it. While I love bacon, I decided to leave it out of this, but the choice is up to you whether to use it or not.

A Cup Of Lettuce

Ideally, the chicken salad should be nestled in a lettuce leaf that forms a cup.

This recipe originally came from Mary Berry so it used British ingredients. She used little gem lettuce and the best way I can describe this is that it’s like a midget romaine. You could use romaine if you wish because it does have the right shape for this but it’s large. Therefore, you’d have to plan that one leaf filled with the chicken salad is one serving.

Instead of romaine, I opted for Boston lettuce. While is not as firm as romaine or little gem, it’s the proper size and the leaves form a natural cup shape.

The addition of a small amount of arugula (aka rocket) adds another textural layer and a deep earthy flavor. Arugula is my favorite salad green since I find it’s taste very interesting.

Tangy Dressing

Personally, I love mayonnaise. However, not everyone does so here’s a salad dressing that doesn’t contain any!

The base of the dressing, if you didn’t already guess, is plain yogurt. I used a full-fat plain regular yogurt, but I imagine you can use Greek yogurt as well. In fact, it may be a better choice since it’s not so liquidy.

The very best part of this dressing is the herb flavoring–tarragon. Please use fresh tarragon as it makes all the difference. Chicken pairs so well with it’s taste too. If you haven’t tried it, please do–with any chicken recipe. Try my 20-minute chicken in tarragon butter sauce and you’ll see how wonderful it is!

The Recipe

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Chicken Salad Lettuce Cups

A non mayo-based herb dressing makes this chicken salad special.

Prep Time20

Cook Time0

Chicken Salad Chill Time8

Total Time8 20

Course: Brunch, Main, Main Course, Salad

Cuisine: American

Keyword: chicken salad no mayonnaise, chicken salad recipe, healthy chicken salad, light dinners

Servings: 6

Calories: 341kcal

Author: Judith Hannemann

Ingredients

Dressing:

10 oz plain yogurt
½ lemon juice only
1 tbs chopped tarragon leaves
2 small green onions finely sliced
1 tbs Dijon mustard
1 tsp sugar
2 tsp white wine vinegar
salt and freshly ground black pepper

For the salad:

3 large chicken breasts cooked and diced small
6 slices bacon cooked and diced
1 head Boston or small Romaine lettuce
5 oz package arugula rocket in Europe
2 small avocados sliced
1/2 cup pumpkin seeds toasted
salt and freshly ground black pepper

US Customary - Metric

Instructions

To make the yogurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some arugula leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces (if using). Season with salt and pepper and serve.

Notes

Adapted from Mary Berry

Nutrition

The post Chicken Salad Lettuce Cups appeared first on The Midnight Baker.

20-Minute Chicken In Tarragon Butter Sauce

Judith Hannemann — Wed, 14 Feb 2018 00:00:26 +0000

When you need dinner on the double, how about this 20-minute chicken in tarragon butter sauce?

Dinner On The Double

If there’s not enough hours in the day for you but you still want to give your family a nice dinner, this recipe is right up your alley. It’s a sad fact that most of us who are pressed for time grab take out or convenience food.

This recipe is quicker than take out or “TV” dinners and it’s real food!

This delicious and actual gourmet dinner can be whipped up in 20 minutes!

Chicken And Tarragon: A Marriage Made In Heaven

I just love the taste of chicken flavored with tarragon.

The funny thing is that it is not the first herb you think of when it comes to poultry. Generally, that’s either sage, thyme or even rosemary. I never thought about using it either. But years ago a chef friend made me broiled chicken with a tarragon rub and it was love at first bite!

If you’ve never tasted tarragon, I suggest you rub a leaf between your fingers next time you are in the supermarket. That way you’ll be able to tell whether you’ll like the flavor. If you don’t like the scent, you can still make this chicken but substitute the more usual herbs in place of the tarragon. The caveat is to use fresh herbs no matter which variety you choose.

Curry Powder?

Yes, curry powder!

Curry powder is delicious on chicken. I’ve often used it in seasoned flour I’ve used to dredge chicken. It has a nice, warm and slightly floral flavor which pairs very nicely with the tarragon. There isn’t much curry powder in this recipe, but it’s just enough to impart a wonderful flavor and not be overpowering.

Now a word about the paprika–you use sweet paprika in this recipe. That’s just the regular old paprika you find on the grocery spice shelf. Nothing fancy at all. It’s just noted as “sweet” to distinguish it from the hot or smoked variety.

The Recipe

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20-Minute Chicken In Tarragon Butter Sauce

If there aren't enough hours in the day for you but you still want to give your family a nice dinner, this 20-Minute Chicken In Tarragon Butter Sauce is right up your alley.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Keyword: butter sauce, chicken recipe, quick chicken dinners, tarragon

Servings: 6

Calories: 272kcal

Author: Judith Hannemann

Ingredients

1 tsp sweet paprika
1 tsp curry powder
36 oz boneless skinless chicken breasts about six 6 ounce or twelve 3 ounce boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tbs unsalted butter
1 tbs minced shallot or white onion
2 oz dry white wine 1/4 cup
1 cup chicken stock
2 tbs tarragon 1 tbs coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Instructions

In a small bowl mix together paprika and curry powder, set aside.
Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. Sprinkle spice mixture on chicken breast, rubbing to coat (Chicken may be wrapped and refrigerated for up to 12 hours.)
Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot/onion, and sauté for 30 seconds, swirling pan to coat shallot/onion with butter. Pour in wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition

*Adapted from NYT

The post 20-Minute Chicken In Tarragon Butter Sauce appeared first on The Midnight Baker.

Chicken with Tarragon Cream Sauce

Judith Hannemann — Tue, 21 Jun 2016 23:00:08 +0000

This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes. The family will love this and so will guests!

Tarragon & Chicken

Tarragon is a great herb to use with chicken. Not many people realize this. That included me until a chef friend used it to flavor his broiled chicken.

Thanks to my friend Klaus (he’s since passed), I discovered this great herb and it’s many uses.

Think Outside the Box

Up until I had Klaus’ chicken, the only herbs I ever thought to use with poultry were sage and thyme. Sage and thyme are great herbs, and I’m a big-time lover of thyme, but I’ve tried to think “outside the box” when it comes to using herbs.

Another thing I love is a quick skillet dinner that’s tasty and ready in 30 minutes or less. This chicken with tarragon cream sauce wins in both those categories.

The Prep

I sliced the chicken breast in strips. The chicken may be left whole if you wish, but if you leave the chicken breast whole, I strongly recommend pounding it down to 1/4-inch so it cooks rapidly and evenly. I put mushrooms in this because I really like them. If you don’t like mushrooms, then leave them out. It won’t affect the flavor. I also used fresh tarragon, but the variety you find in the spice aisle is fine too. I prefer using fresh herbs when I can.

I served this over pasta, but it would also be good served over rice.

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Chicken with Tarragon Cream Sauce

This chicken cooked in a rich and delicate tarragon cream sauce is ready in 30 minutes. The family will love this and so will guests!

Prep Time10

Cook Time20

Total Time30

Course: Chicken, skillet dinners

Cuisine: American

Keyword: chicken recipe, cream sauce, taragon

Servings: 4

Calories: 384kcal

Author: Judith Hannemann

Ingredients

1 lb boneless skinless chicken breast cut in strips see NOTES
8 oz mushrooms cut in half (optional)
3 tbsp butter divided
1 clove garlic minced
1 tbsp chopped fresh tarragon -OR- 1 tsp dried
2 cups chicken stock
1/2 cup heavy cream
1 tsp salt
1/4 tsp pepper

THICKENER

2 tbsp flour
1/4 cup water

Instructions

Melt 2 tbs of the butter in a large skillet over medium heat.
Brown chicken well on both sides and remove from pan
Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown.
Add the chicken back to the pan.
Add the garlic, stock and tarragon to the pan.
Cover and simmer for 10 minutes.
Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
Add the cream and heat through.
Serve over pasta or rice.

Notes

Chicken breast may be left whole, but pound it down to 1/4-inch so it cooks quickly and evenly.

Nutrition

The post Chicken with Tarragon Cream Sauce appeared first on The Midnight Baker.