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Saturday, February 23, 2013

Recipe Tarragon Chicken

Recipes Tarragon Chicken

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
All purpose flour
4 tbsp. butter, divided
1/2 lb. sliced mushrooms
2 tbsp. all purpose flour
1 c. chicken broth
1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
1/2 c. half and half
Salt and freshly ground black pepper to taste
2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter.
Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute
mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add
chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season
with salt and pepper. Return chicken to pan and heat through. Sauce should be only
slightly thick.
TERIYAKI CHICKEN
1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake
--QUICK TERIYAKI MARINADE--
1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger
Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved.
Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over
charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki
Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is
cooked over charcoal. Baste often.

hicham moutaki

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