Chicken Tarragon with Sauteed Veggies

A delicious way to use up some of a leftover bottle of white wine and make your chicken taste amazing!  This evening I wanted to cook up a bunch of the leftover veggies that I need to use before they go bad, so I decided to saute' them in a garlic, basil butter sauce. 

Chicken Tarragon with Rice

Ingredients:
4 Chicken breasts
Seasoning (Mediterranean Sea Salt, Tarragon, Basil)
3/4 Cup Viognier
1 1/4 Cup Chicken Stock
1 Garlic Clove (Minced)
1 Tbsp dried Tarragon
3/4 Cup Heavy Cream

Directions:

Season the chicken and place in a heavy bottom skillet.  Pour in the wine and the chicken stock.  Add the garlic and 1 Tbsp of the Tarragon.  Bring to a boil and reduce the heat, cook for 10 minutes or until the chicken is tender and cooked thoroughly.   

Remove the chicken and store in the microwave on a plate to keep warm.  Bring the remaining sauce to a boil and cook for 12-15 minutes or until reduced by about two-thirds.

Stir in the cream and return to a boil.  Cook until reduced by half.  Stir in the remaining tarragon.  I suggest serving over rice and spooning the sauce over the top.  I like to return the chicken tot he sauce to help lock moisture in before serving.  Enjoy!

 

Garlic, Basil Butter Veggies

Ingredients:
3 Tbsp Butter
2 Garlic Cloves (Minced)
2 Carrots (Peeled & Chopped)
1 Zucchini (Peeled & Chopped)
2 Leek leaves (Chopped)
4-5 Radishes(Chopped)
1/2 Cup Mushrooms (Chopped)
3 Leaved Fresh Basil (Minced)

Directions:
Melt the butter and add the garlic until crispy.  Add the remaining ingredients and  saute' for about 5-10 minutes until softened.  Serve & Enjoy!

Cinnamon Honey Butter

Ingredients:
8 Tbsp Butter (1 Stick softened)
2 Tbsp Honey
1 1/2 Tbsp Powdered Sugar
1 Tbsp Heavy Cream
1 tsp Cinnamon

Directions:
Add all ingredients together and mix with a hand mixer until smooth.

Season the chicken and add to the skillet

Add the wine & chicken stock

Add the garlic & Tarragon

Remove the chicken and boil the remaining liquid

Add the veggies to the garlic butter sauce

Add the cream to the tarragon sauce

Continue to saute' and thicken the sauce

Return the chicken to the sauce

Add all of the butter ingredients to the bowl

Liam licking off a beater!

Whipped butter

Serve & Enjoy!

Tarragon Chicken Recipe

A delicious standby, which never disappoints.

Ingredients:

6 Chicken Tenderloins

Alpine Touch

2 Tbsp Tarragon 

3/4 Cup Dry White Wine 

1 Cup Chicken Stock

1 Garlic Clove, Finely Chopped

3/4 Cup Heavy Cream

Directions:

Season the chicken with some Alpine Touch (Salt & Pepper) and Tarragon and place in a heavy bottom skillet.  Pour in the wine and the chicken stock.  Add the garlic and 1 Tbsp of the Tarragon.  Bring to a boil and reduce the heat, cook for 10 minutes or until the chicken is tender and cooked thoroughly.   

Remove the chicken and store in the microwave on a plate to keep warm.  Bring the remaining sauce to a boil and cook for 12-15 minutes or until reduced by about two-thirds.

Stir in the cream and return to a boil.  Cook until reduced by half.  Stir in the remaining tarragon.  I suggest serving over rice and spooning the sauce over the top.  I like to return the chicken tot he sauce to help lock moisture in before serving.  Enjoy!

Season the chicken

Add the wine and chicken stock

Add the tarragon and bring to a boil

Cook for 10 minutes after boiling.

Remove the chicken and boil for 12-15 minutes

Return the chicken to the sauce

Serve over rice with sauce spooned over. 

Roasted Garlic Rosemary Leg of Lamb with Mashed Red Potatoes

I just love lamb, and when it goes on sale, I can't help but buy some to make a delicious meal out of :)

Ingredients: (Lamb)

3 lb Leg of Lamb

Sea Salt

1/2 Cup Orange Juice

1/2 Cup White Wine ( I used Viognier)

3 cloves of garlic

2 Tbsp Rosemary

1 Tbsp Mediterranean Basil

1Tbsp Thyme

1/2 Tbsp Alpine Touch

1/2 Cup Orange Liquor

1 Cup Chicken Stock

Ingredients: (Mashed Red Potatoes)

3-4 Red Potatoes

Sea Salt

1 Cup Half & Half

1/4 Cup Sour Cream

2 Tbsp Butter

1/4 Cup Cheddar Cheese

Alpine Touch

Mediterranean Basil

Directions:

Preheat oven to 400 degrees.  

Marinade: Mix Garlic, Orange Juice, White Wine, Rosemary, Thyme, Basil, and Alpine Touch in Blender.  Add the Orange Liquor and the Chicken Stock, blend together. 

Put Leg of Lamb into pan and pat with sea salt.  Pour Marinade over the lamb (you will have some left over).  Put into oven and cook for 20 minutes at 400 degrees.  Reduce the temperature to 350 degrees.  Pour extra marinade over lamb if needed.  Cook for 40 minutes at 350 degrees.  At internal temperature of 150 degrees (using a meat thermometer) the lamb will be medium-rare, cook longer for more thoroughly browned lamb.

When there are 20 minutes left on the lamb cut the red potatoes and put into a pan.  Cover with water and add a dash of sea salt.  Bring to a boil on high.  Reduce heat to medium high and continue boiling until potatoes are soft (about 15-20 minutes).  Turn to low-med and add the Half & Half. 

Remove the lamb from the oven and place on a plate and store on teh microwave to keep warm, add all remaining marinade to a sauce pan to simmer.  Simmer to reduce.  

 Use a whisk and whisk the potatoes until smooth.  Turn heat to low and add the remaining ingredients.  Serve with a dash of Basil on top

Serve the lamb with some marinade spooned over top.  Store any remaining lamb soaking into the remaining marinade to ensure moistness for leftovers.  Enjoy!

Blend the Orange Juice, Wine, and Seasonings together

Blend the chicken stock and orange Liquor into the marinade

Pat the lamb with sea salt

Pour the marinade over the lamb and stick into oven

Chop the potatoes and place into a pan

Cover the potatoes with water

Boil the potatoes until soft

Add the half and half to the potatoes

Remove the lamb from the oven

Whisk the potatoes and simmer the marinade

Add the seasoning to the potatoes and continue to simmer the marinade

Add remaining ingredients to the potatoes and finish simmering the marinade

Serve by pouring marinade on the lamb and a dash of Basil on the potatoes

Chicken in Orange Viognier Sauce

Ingredients:

 3-4 Chicken Breasts

3 Tbsp Butter

Oregano

Alpine Touch (salt & pepper)

Tarragon

1 Zucchini

1 Lg Orange

3/4 Cup Viognier (White Wine)

Directions:

In a large frying pan, over medium heat, melt 2 Tbsp of the butter.  Season the chicken to taste (I used about 2 tsp of each spice) and add tot he pan.  Cook until golden brown on each size about 8-10 minutes.  Transfer the chicken to a plate and cover or stick int he microwave to keep warm.  Melt the remaining 1 Tbsp of butter in the pan and add the skinned and sliced zucchini to the pan.  Saute' until golden brown (about 1-3 minutes).  Add the wine 2 Tbsp of grated orange zest and 1/4 cup of juice from the orange.  If you want more flavor feel free to add a dash of the oregano and tarragon to the sauce.  Cook, stirring to scrape up and browned bits on the bottom of the pan until the sauce is bubbly and slightly reduced (about 3-5 minutes).  Return the chicken to the pan along with any juices remaining on the plate and heat throughout.  Serve by spooning sauce and zucchinis over the chicken and enjoy.  

Loaded Mashed Potatoes

 

Ingredients:

 3 Lg Russet potatoes

1/2 - 3/4 Cup half & half

1/2 Cup Mixed cheese

1 Tbsp Butter

Garlic Salt

Basil

Alpine Touch (Salt & Pepper)

 

 Directions:

Peel and Chop the potatoes and put into a pan.  Cover with water and boil to soften.  The potatoes should be soft enough to easily mash with a whisk (about 15 minutes or so on high heat).  Add the mix and mix thoroughly with the whisk.  Add the remaining ingredients and season to taste.  Cook on low until heated throughout and serve. 

Add the seasoned chicken to the melted butter

 

Brown the chicken on both sides and boil the potatoes

Add the zucchinis to the butter and continue boiling the potatoes

Add the wine and orange to the zucchinis and potatoes should be close to done boiling

Return the chicken to the pan and add the half & half to the now mashed potatoes

Heat the chicken thoroughly and add the remaining ingredients to the potatoes

Serve & Enjoy!