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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low.
The dish uses lemon zest, a little olive oil and a handful of fresh tarragon — it’s a simple 3-ingredient mixture that wows the tastebuds. It warms the soul, awakens the senses and, perhaps ...
Quickly add the crab, crème fraîche, tarragon, pepper, and lemon zest and toss with tongs to combine. Add 1 to 2 tablespoons lemon juice and more salt and pepper to taste.
Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan sauce. Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
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1. Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper. 2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes.
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef. Tarragon is used to flavor a popular carbonated soft drink in Armenia, Azerbaijan, Georgia (where it originally comes from), and, by extension, Russia, Ukraine and Kazakhstan.