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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.
Meanwhile, make the creamed corn. In a nonstick skillet over medium heat, stir the corn, scallions, cream, and tarragon leaves together. Cook, stirring occasionally, until the corn is tender, about 5 minutes for fresh corn, 10 to 12 minutes for frozen. Stir in the vinegar and cook for 2 minutes longer.
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.
For a little richness to balance the tang of the vinegar, you can drizzle a bit of olive oil on top. Fresh herbs. Fresh dill, tarragon, and chives can bring a burst of freshness and flavor. Lemon ...
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Get the recipe: Thai-Inspired Fresh-Pea Soup. Eva's Tortilla Soup. ... Get the recipe: Asparagus Soup With Lemon & Parmesan. ... The water-and-vinegar bath for the leeks pulls out the sand. Rinse ...
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...
It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon, and (if to taste) crushed peppercorns. [29] [30] [31] Alternatively, the flavorings may be added to a standard hollandaise. Béarnaise and its children are often ...