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Old 06-04-2009, 01:59 PM   #1
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Chicken Tarragon

CHICKEN TARRAGON


4-6 Boneless/Skinless Chicken Breast
3 T. Butter Melted
2 T. Olive Oil
Salt & Pepper
2 T. Tarragon
AP flour for dredging
1/2 Cup Dry white wine
1/2 Cup Rich Chicken Stock
4 T. Butter

Pound out the chicken breast to 1/4 inch...Season with Salt & Pepper, and lightly dredge in the flour....Sauté in the melted butter and Olive oil till lightly browned, and just done!! Remove the chicken and keep warm....Pour off any excess oil, and deglaze the pan with 1/2 Cup Wine...reduce by about half. Add the 1/2 Cup Chicken stock, and again reduce by about half. Add the Tarragon (I like to crush it really well)...Continue simmering for two to three minutes. Turn the heat off, and swirl in the 4 T. of butter until just melted. Serve the sauce over the chicken...


Easy and Good Stuff!!


Enjoy!

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Old 06-04-2009, 02:13 PM   #2
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UB, that sounds really delicious - even gourmet, perhaps. I'll have to try that - maybe even for dinner. Thanks.
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Old 06-04-2009, 02:36 PM   #3
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i have everything but the tarragon. i guess i am making subgum chicken chow mein for dinner. but i sent your recipe to OneNote for safe keeping!!
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Old 06-04-2009, 02:54 PM   #4
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That looks delicious UB!

One question - are you talking about fresh or dried Tarragon?
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Old 06-04-2009, 03:11 PM   #5
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Quote:
Originally Posted by BreezyCooking View Post
That looks delicious UB!

One question - are you talking about fresh or dried Tarragon?
good question i was just wondering that also.
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Old 06-04-2009, 03:21 PM   #6
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I use Tarragon from HERE
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Old 06-04-2009, 05:01 PM   #7
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Okay - so the answer is dried. While I love Penzey's, I'm not a fan of dried Tarragon. It deteriorates way too rapidly no matter how you store it.

I'll be using fresh Tarragon in your recipe UB, & will increase the amount accordingly. :)
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Old 06-04-2009, 05:44 PM   #8
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now that you can get just about any herb fresh in the market i rarely use dried.
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Old 06-04-2009, 06:29 PM   #9
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Quote:
Originally Posted by BreezyCooking View Post
Okay - so the answer is dried. While I love Penzey's, I'm not a fan of dried Tarragon. It deteriorates way too rapidly no matter how you store it.

I'll be using fresh Tarragon in your recipe UB, & will increase the amount accordingly. :)
That's interesting....I wonder why dried Tarragon deteriorates so fast????
Faster than say Thyme, Oregano, or Basil for instance???

Hope you enjoy!
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Old 06-04-2009, 06:54 PM   #10
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I don't know the reasons why Bob, but both Tarragon & Basil - whether purchased or home-dried - deteriorate rapidly. At least for me. Tarragon in particular reverts to nothing but a dried grass scent/taste really quickly. Dried basil doesn't last long either.

Both thyme & oregano, however, are really really long-lasting dried. I can only assume that perhaps they have a higher concentration of oils than the other two.

Either way, your recipe does look both simple & delicious - serious plusses for my weeknight kitchen. :)
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