Tag Archives: tarragon

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Here is another recipe from my mom’s kitchen!  She is such a fabulous cook and I love sharing her creations with you.  Here is her latest delicious offering from Mom’s Kitchen.  Enjoy!

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Pieces:

  1. 2 oz goat cheese
  2. 2 Tablespoons chopped sundried tomatoes (in oil and drained)
  3. 2 Tablespoons chopped fresh tarragon leaves
  4. 1 lb boneless, skinless chicken breasts
  5. 1/2 to 1 teaspoon salt
  6. 1/2 to 1 teaspoon freshly ground pepper
  7. 1 to 2 ounces chopped or diced pancetta
  8. 1 Tablespoon olive oil
  9. 1 chopped shallot
  10. 1/2 cup gluten-free chicken broth
  11. 1/2 cup dry white wine

 

Process:

  1. Rinse and dry chicken breasts.  Salt and pepper each side and refrigerate for at least one hour.  
  2. Combine goat cheese, sundried tomatoes and tarragon in a small bowl and set aside to soften.  
  3. Heat a large skillet over medium heat.  
  4. Add olive oil and pancetta and cook until pancetta is crispy.  
  5. Remove pancetta with slotted spoon and set aside.  
  6. Add the chicken to the pan with the pancetta drippings.  
  7. Brown each side, about 3 minutes per side, may need to add bit more olive oil.  
  8. Add chicken broth and cook chicken, covered, @30 minutes, turning over half-way, till chicken is cooked through.  
  9. Remove the chicken from the pan.  
  10. Add the shallot and saute till soft.  
  11. Add the pancetta and deglaze the pan with the white wine, scraping up any brown bits.  
  12. Add the chicken back to pan and simmer till sauce is reduced by half. 
  13.  Plate chicken with shallots, pancetta and pan sauce.  Top with goat cheese mixture before serving. 

pancetta chicken

Happy Allergy Free Eating!

 

 

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Dijon Chicken with Caramelized Leeks

I have never caramelized leeks before and wanted to give it a try.  So, I came up with this chicken recipe where the leeks could really shine.  It was a very easy dish to make on a weeknight and I will definitely be making it again!

Dijon Chicken with Caramelized Leeks

Pieces:

  1. 2 leeks, washed and sliced into thin rounds (excluding the green parts)
  2. one quarter cup gluten free chicken broth
  3. pinch of salt
  4. one halt tbsp. sugar
  5. 3 chicken breast fillets
  6. 1 cup gluten free breadcrumbs
  7. 3 tbsp. Dijon mustard
  8. 3 tbsp. honey mustard
  9. 4 tbsp. diced fresh tarragon
  10. salt and pepper to taste

 

Process:

  1. After washing and slicing the leeks into rounds, put them into a large sauté pan.
  2. Over high heat, sauté the leeks for about 3 minutes, just until they start to wilt.
  3. Add the chicken broth, sugar, and pinch of salt.
  4. Cover and reduce heat to low.  Cook for about 25-30 minutes.
  5. While the leeks are cooking, prepare the chicken.  Evenly distribute the Dijon and honey mustard over both sides of the chicken breasts.  (I spread it with a spoon.)
  6. In a large bowl, combine the gluten free breadcrumbs and fresh tarragon.  Press each side of the chicken breasts into the breadcrumb mixture and then place each breaded chicken breast in a large oven safe sauté pan.
  7. On medium heat, crisp the outside of the chicken, about 3-4 minutes each side.
  8. Then put the entire sauté pan with the chicken in the oven at 375 degrees for about 25-30 minutes, until chicken is cooked through.
  9. Serve chicken hot with caramelized leeks on top.

chicken leeks

 

Happy Allergy Free Eating!

 

 

 

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Salmon with Herby Mustard Sauce

I just got home from a great visit with my parents in North Carolina.  I love visiting my family, but especially since my mom is such a great cook.  She always find the most interesting flavors and dishes!  This next one is one that she found through her local fish market and is from Bon Appetit.  I don’t usually make fish myself purely because I prefer chicken and beef, but this salmon recipe is definitely a keeper.  It was so quick and easy, but certainly tasted fancy and rich!

Roast Salmon with Mustard, Tarragon, and Chive Sauce from Bon Appetit

Pieces:

  • 2/3 cup mayonnaise
  • 1/2 cup spicy brown mustard (such as Gulden’s)
  • 6 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh chives
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 3 1/2- to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)

Process:

Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Happy Allergy Free Eating!

 

 

 

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Tarragon Potato Salad

I am visiting with my parents this week, and in addition to loving the warm weather, I have been loving my mom’s cooking.  She is such a fabulous cook, and I learn so much when I am with her!  This week she made Tarragon Potato Salad to go with grilled steak tips.  The potato salad is a fresh and light version of traditional potato salad, and doesn’t use any mayo.  Perfect for the summer weather!

Tarragon Potato Salad

Pieces:

  1. 1 bag fingerling potatoes, each cut into quarters
  2. one half of a red onion, diced
  3. 3 stalks celery, sliced very thin
  4. 3 tbsp. dijon mustard
  5. 2 tbsp. white wine vinegar
  6. one half cup olive oil
  7. 4 tbsp. parsley, chopped
  8. 1 tsp. tarragon
  9. one half tsp. grated lemon rind
  10. 2 tsp. salt
  11. 1 tsp. pepper

Process:

  1. Once the potatoes are washed and cut into quarters, steam them.
  2. Do not rinse the potatoes, but let them cool.
  3. In a large bowl, combine the red onion, celery, dijon mustard, white wine vinegar, olive oil, parsley, tarragon, lemon rind, salt, and pepper.  Whisk to combine.
  4. Add the cooled potatoes and stir to cover the potatoes with the dressing.
  5. Serve at room temperature.

 

Happy Allergy Free Eating!

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