- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
Chicken is served in a ginger-spiced cream sauce, then carefully arranged over steamed asparagus. It makes a wonderful dinner when served with a bottle of wine.
9 people made this
- 4 bone-in chicken breast fillets, with skin
- 3 tablespoons chopped fresh root ginger
- salt to taste
- 3 tablespoons plain flour
- 3 tablespoons olive oil
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 250ml chicken stock
- 250ml double cream
- 2 tablespoons soured cream
- 125ml dry white wine
- 3 tablespoons chopped fresh tarragon
- 12 spears thick asparagus, steamed
- 1 sprig fresh parsley
- 1 wedge lemon
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Rub the chicken breast fillets with salt and chopped ginger. Watch the ginger, you just want to flavour the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
- Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
- Heat remaining 3 tablespoons of olive oil in the frying pan and saute chopped onion until soft and translucent. Use the chicken stock to deglaze the pan. Stir in the cream and soured cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
- Add the tarragon to the pan and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink and its juices run clear.
- Heat 2.5cm of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes or until tender but still bright green. Remove from heat and drain.
- To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken and to the side of the asparagus.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
by Doug B
Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.-20 Feb 2006
This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good-25 Mar 2003
Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce.-01 May 2005
Easy Slow Cooker Chicken and Asparagus
This easy slow-cooked chicken with asparagus makes a flavorful and satisfying family meal with hot cooked rice or pasta. Add a tossed salad and biscuits or crusty bread, if you'd like.
If you can't find the condensed cream of onion soup, use cream of mushroom, cream of chicken, or cream of celery soup. Use fresh or frozen asparagus in this recipe. One reader replaced the chicken broth and cream of onion soup with a can of cream of broccoli and a can of cream of mushroom with very good results.
Feel free to adapt the recipe with the ingredients you have on hand. Chicken tenders can be used instead of the chicken breasts, or replace the chicken with cut-up turkey cutlets. A chicken and ham combination would be excellent in this dish. You can replace about 1/2 pound of the chicken with a cup of diced cooked ham.
Instead of asparagus, add 1 1/2 to 2 cups of fresh, lightly steamed broccoli florets to the dish, or add a 10-ounce package of frozen (thawed) chopped broccoli. For extra color and flavor, add some diced fresh carrots or small baby carrots and cook them along with the chicken.
Chicken with Tarragon & Spring Vegetables
- preparation 5 minutes
- cook time 30 minutes
- Serves 4
A delicious, nourishing one-pot meal bursting with the flavours and textures of spring.
- 50g unsalted butter
- 2 tbsp light olive oil
- 100g smoked lardons
- 3 bay leaves
- 8 skin-on bone-in chicken thighs, trimmed of excess skin
- 1 onion, peeled and finely diced
- 1 bunch of tarragon
- 3 garlic cloves, finely grated
- 1 tbsp plain flour
- 200ml dry white wine
- 200ml chicken stock
- 8 asparagus tips
- 1 gem lettuce
- 80g garden peas
- Sea salt and freshly ground black pepper
- Cooked rice, to serve
Melt the butter with the oil in a shallow pot over a medium heat. Add the lardons and bay leaves to the pot, breaking up any lardons that may have got stuck together.
Now add the chicken thighs, skin-side down, in a single layer. Cook for 9-10 minutes, over a medium heat, until golden brown. Do not move the chicken!
After 8 or 9 minutes, the thighs should release themselves quite naturally from the base of the pot but may need the full 10 minutes for the skin to be golden and the fat underneath completely rendered.
Once the skin is ready, flip the thighs over and cook on the second side for a minute or two. Transfer the chicken to a plate.
Reduce the heat and add the onion and 4 tarragon stalks. Cook for 5 minutes before adding the garlic and flour and continue to cook for a further 2 minutes. Now add the wine and stock, scraping any bits that may have stuck to the bottom of the pot.
Add a generous pinch of salt and some black pepper. Bring the contents of the pot back to simmering point and return the chicken to the pot, skin-side up, along with any juices.
Cook over a medium heat for 20 minutes ensuring the bubbles extend to the outside of the pot. Meanwhile, trim the bases of the asparagus tips and roughly chop 1 tbsp tarragon leaves. Cut the gem lettuce into quarters, lengthways.
After 20 minutes the liquid in the pot will have reduced considerably. Using a pair of tongs, transfer the chicken to a clean plate.
Add the asparagus tips and lettuce quarters to the pot, cook for a couple of minutes before adding the peas and continue to cook for a further 2–3 minutes until the lettuce has wilted, the asparagus is al dente and the peas are cooked.
Stir through the chopped tarragon. Taste for seasoning and add a little more salt if necessary. Nestle the chicken pieces back among the sauce and vegetables. Serve with rice and of course the rest of the white wine!
Excellent! Loved the flavor that the freshly ground fennel added to the chicken and vegetables. Made it exactly as stated, but next time I would make only half of the tarragon sauce you put on at the end. I think half is adequate for the amount of chicken and asparagus.
My boyfriend and I loved this recipe. We loved the contrast of the lemon with the mustard and capers. The only thing we did different was to add red pepper flakes to the sauce (we like things spicy). Paired this with Panzanella since we were trying to use up stale bread, and that only added to the layers of flavor! With a nice red, this was the perfect Sunday dinner- it was like being in Tuscany! We might try to thicken the mustard sauce next time, but would definitely recommend increasing the sauce- it's fantastic.
Pretty good -- my 7 year old and I both liked it. I didn't do scallions. Kept it really simple. But it was quick and yummy!
My hubby made this, and agree with reviewer who said marinade needed to be doubled. Otherwise, superb! Or did it just taste so good because someone else made it? Who knows--we both agreed it was a super and simple chicken breast dish.
This recipe was a great quick find. It was delicious! I did not see that I was supposed to grind the fennel so I used it whole and it was still good. This recipe is a keeper! YUM!
Easy recipe! A little too light for our tastes but I'll definitely make this again especially because I have tarragon in my garden! Next time, I'll increase the mustard and lemon!
This is really good and very simple. The marinade/sauce needs to be doubled. Four minutes per side in the oven is too long, maybe three. I served this with Aw Maw's Potatoes from Cooking Light - fabo dinner!
This was a solid recipe. Not a fan of fennel so used dried thyme instead. We loved the lemon/oil/caper dressing and would double recipe next time. Took out some asparagus to get it to fit in the pan - but was challenging! Worth trying.
The fennel was a lovely twist! Even the kiddos loved the chicken. The part that fell short was the sauce which came out very strong & sour. I will definitely make again as the shallots & asparagus were great, as was the chicken. Definitely more olive oil with fennel to coat all, but overall a terrific recipe once I tweak the sauce.
Great easy and quick dinner recipe. Made enough for 3 servings. The shallots were great. Since I'm not a huge fan of fennel seeds, I wasn't sure Iɽ like it, but it was fine, not overpowering and other than a subtle flavor, I didn't even realize they were there.
Like others, I couldn't get everything to fit in one pan, so I did the chicken and veggies separately. No big deal. I did end up mixing extra Olive Oil and Fennel for the initial toss. I mixed one batch of the mustard sauce using some fresh tarragon I had purchased, but the sauce was so bitter,I threw it out and remixed it using dried tarragon. I must have gotten some bad tasting herbs from the store, which is weird. But, the dried herbs were fine. The sauce is strong, so just a drizzle on the finished dish is plenty. I thought this was a surprisingly good dish. The somewhat odd combination of fennel, tarragon, mustard, and capers actually works very well!
Since most Epi recipes are good, I decided to try this. I suppose this is a good recipe, but I really don't like the taste of fennel, and I felt it dominated the dish. I used a very large baking sheet, and it barely fit the ingredients. This sheet was too large to fit in my broiler so I had to bake it in the oven on broiler settings.
Fabulous 1-pan dinner! Everything was done at same time. 2-3 servings fit on cookie sheet otherwise, you'll need 2 sheets.I substituted available thyme for tarragon. As others noted, more oil is needed with fennel seeds. Husband loved loved loved mustard sauce, but it somewhat overpowered the wonderful fennel. Shallots got a little lost, too. I might substitute onion for shallots, and use only fennel seeds OR mustard sauce. Quick enough for a week night, yet elegant enough for weekend.
the sauce poured over the chicken is not the same as the sauce you put the raw chicken in. read the recipe again. the olive oil is divided.
My favorite quick n easy recipe. The chicken, onions, and dijon sauce go together nicely. Goes well with rice. Kid friendly because the chicken can be served alone. I pound whole chicken breasts with a tenderizer instead of using cutlets. My only complaint is that I have to cook this in 2 batches bc it doesn't all fit on one pan.
This recipe was wonderful. We loved the combination of fennel seeds with the tarragon dressing. It would not be my definition of a quick and easy meal, but it was worth the time and effort.
This was good, not great. I found this recipe under the Quick & Easy section. however, it took a lot longer than I thought it would. I thought the flavors were very good. I'm not sure what size cookie sheet they use, but I certainly don't have anything big enough to broil the asparagus, shallots & chicken on the same pan. I will make it again, but know that the preparation takes a bit longer than they say.
This recipe was just okay. I loved the fennel and tarragon, but they were completely overpowered by the lemon and mustard. When I broiled the asparagus, shallots and chicken, the asparagus and shallots got done much quicker than the chicken, which is different from the recipe. I wouldn't make it again.
Easy and delicious. I used more olive oil as well and found I needed it. The prior commentator must have misread the recipe - of course you don't garnish with the same olive oil you used to coat the raw chicken. The dressing is set aside, and you coat the chicken and vegetable in the "remaining" olive oil and ground fennel.
This sounds great, and I think I'll make it soon (had chicken and asparagus last night), but I did want to mention one thing: Don't garnish with dressing you've dredged raw chicken in. Yucky.
Nice, easy, quick dish. Good basic in my repotoire now. Can easily alter the sauce with herbs & flavors that are in season or in my pantry, too. I did use more olive oil with fennel or I would have run out.
The fennel-and-oil combo wasn't nearly enough to coat everything, so I added more olive oil. And the BA test kitchens must have some mammoth baking sheets I put the veggies on one sheet and the chicken on the other, and rotated them under the broiler. Otherwise, tasty good, an easy spring-time dinner.
Excellent! We halved the recipe (dinner for two), but based on a prior recommendation we didn't cut back on the sauce. We loved it.
Followed the recipe exactly and found it delicious, except that I put fresh thyme instead of tarragon as this is what we have in the garden right now. It is pretty easy to prepare and the fennel adds good flavour. The chicken did not brown a lot, but the shallots added good colour and the dressing was just right. The asparagus were perfectly cooked. We ate it with mashed potatoes. Will certainly make it again.
My husband and I both found this pretty bland. The pan was too crowded, so even under the broiler the chicken and shallots seemed more steamed than anything. If I made it again Iɽ broil in batches and make double the dressing.
Tips for recipe success
To ensure your sauce comes together smoothly, here are some tips:
- Have all your ingredients ready to go when you turn on the saucepan. As you may have noticed in the recipe, the ingredients get added fairly quickly. To avoid burning, have all your ingredients pre-measured and ready to go.
- If you&rsquore concerned about the thickness of your sauce at the end, please note that it will thicken a little more as it cools.
- To keep the sauce warm as you prepare the rest of your dinner, fill a large dish with hot tap water. Place your serving dish with your sauce in the hot water to keep it warm ensuring water does not leak into your sauce.
For the ingredients:
- Cook with a good dry white wine that you would drink. The wine will impart its flavors on the sauce, so you want to make sure they&rsquore flavors you enjoy.
- Use fresh tarragon. Dried tarragon will be too mild and contribute a grainy texture to the sauce.
Cooking the dish
In a seasoned cast iron pan over medium high heat, I sear the chicken breasts on each side for 2-3 minutes until they develop a nice golden brown crust. Don’t worry about fully cooking them, the chicken breast will finish cooking in the sauce.
Now comes the best part, the tarragon sauce! I deglazed the pan with white wine, take this chance to scrape up any chicken bits that may have been left behind (bits=flavor). Once the liquid has reduced, add in butter, garlic, shallot, and the fresh tarragon. Sauté for a few minutes until the shallots become translucent.
Next we are going to add in chicken broth, dijon mustard, and lemon zest. Use a whisk to combine all the ingredients. I didn’t want to add heavy cream to the sauce, but I wanted it to be more thick, so I used corn starch. Add a tablespoon and whisk until combined. Allow the sauce to come to a boil, then lower the heat to simmer so it can thicken.
Return the chicken breasts back into the skillet, top with fresh tarragon, and place in the oven. Oven cook time will depend on the size and thickness of the chicken breast, the internal temperature should be 165 degrees F. Mine took 15 minutes to fully cook through.
Put frozen chicken in crock pot. Add lemon juice, stock, tarragon, salt and pepper. Cook on LOW for 6 hours.
Add asparagus. Whisk cream and flour together, and add to pot. Cook on HIGH 1 hour or until asparagus is tender, and sauce is thickened.
Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper.
In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter. Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted spoon, transfer the chicken to a plate and keep warm.
Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.
Return the chicken to the pan with the mushrooms and stir to combine.
Add the chicken broth to the pan and bring it to a quick boil before adding the peas and asparagus. Simmer together for 2 minutes.
Add the crème fraîche, stir and simmer for 1 minute until heated thoroughly.
Add the chives and tarragon and stir to combine. Adjust the seasoning if necessary. Serve immediately.
- Seasoned plain flour – 1 tablespoon.
- Olive oil – 2 tablespoons.
- Boneless, skinless chicken breasts – 4 nos.
- Shallots – 4 nos. (They should be finely chopped).
- Butter – a walnut-sized lump.
- Brandy or Cognac – 4 tablespoons.
- Asparagus spears – 16 nos. (They should be halved).
- Chicken stock – 300 ml.
- Chopped tarragon – 1 tablespoon.
- Crème Fraiche – 4 rounded tablespoons.
Lemon-Tarragon Chicken With Rice
1. In a large saucepan, melt the butter over medium-high heat. When it foams, add the pasta and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the rice and stir until coated, about 1 minute season with salt and pepper. Add the stock. Bring to a boil. Cover and reduce heat to low. Cook until the rice is almost tender, about 10 minutes. Stir in the asparagus. Cover and cook until the rice and asparagus are tender, 4 to 5 minutes more. Remove from heat. Add the lemon zest and juice. Fluff the rice with a fork.
2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chicken and cook, turning occasionally, until golden and cooked through, about 8 minutes. Transfer to a plate and cover with foil to keep warm.
3. Add the butter to the skillet. When it foams, add the shallots and garlic. Cook, stirring often, until the shallots soften, about 2 minutes. Add the wine cook, swirling the pan often, until slightly reduced, about 5 minutes. Add the stock. Reduce heat to a simmer. Stir in the crème fraîche, tarragon, lemon zest and juice, and Dijon season. Add the chicken and spoon some of the sauce on top. Simmer at a very low bubble until the chicken is warm.
4. Divide the rice among plates or shallow bowls. Using tongs, transfer the chicken to a cutting board. Using a sharp knife, slice each chicken breast on an angle and fan on top of the rice. Spoon the remaining sauce on top.