Reply to Please help--stuck in a rut with chicken & need good chicken recipes

Forum Index » Food, Cooking, and Restaurants

Reply to "Please help--stuck in a rut with chicken & need good chicken recipes"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous]I like to pound them thin, pan fry them, then make a quick sauce of tarragon, dijon mustard, chicken stock, and cream (or greek yogurt). Serve over pasta or with mashed potatoes.

You could also poach and shred chicken breasts for a variety of other recipes like tacos, pasta, chicken salad, etc.[/quote]

Oooh. Do you have a recipe or could you give me an idea of the proportions of the ingredients in the sauce? Fresh tarragon or dried?[/quote]

Eek I suck at recipes... I make a lot of stuff up on the fly. I'll try to give approximations and hopefully it works for you! Basically after you pan fry the chicken, take it out and deglaze with 1/2-1 cup chicken stock, depending how much sauce you want. Add a tablespoon of mustard, maybe a teaspoon of dried tarragon (fresh is always better but I never have any so I don't know how much you would use), and mix in a big dollop of yogurt or a large splash of cream. Start out with less stock so you can add more if the sauce is too thick. Easier to do that than thicken it up again. [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics