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Morrison-Clark Historic Inn and Restaurant Seared Chicken Breast with Ham, Noodles and Tarragon
4 chicken breasts (approximate weight 1 pound or less)
8 oz. cooked and drained pappardelle noodles (or any other very wide noodles)
4-6 T. olive oil or vegetable oil as needed
2 C. sliced white mushrooms.
2 medium carrots peeled and diced small
1 medium onion diced small
1 C. sliced, blanched asparagus
1 C. loosely packed cooked ham, julienned
4 T. chopped fresh tarragon
3 C. chicken stock (if using a canned product, purchase one with no or low salt).
salt and white pepper
Skin, bone and split chicken breasts. Set aside.
Cook noodles as directed on package. Rinse in cold water and drain. Toss slightly in oil so they won’t stick together and set aside.
In a sauté pan with 2 tablespoons oil, sauté the mushrooms and set them aside.
In the same pan with 1-2 tablespoons oil, sauté carrots and onions until soft and light brown.
Sauté the split chicken breasts and set them aside to keep warm. Be sure the top side of the chicken has a nice brown color
In a large sauce pan, bring the chicken stock to a boil and reduce the heat to medium. Add the mushrooms, carrots, onion, asparagus, ham, 3 tablespoons tarragon, and noodles. Season with salt and pepper as needed. Heat for 2 minutes.
When vegetables and noodles are hot, divide among four plates. Arrange two pieces of chicken per plate on top of noodles and garnish the top of the chicken with the remaining tablespoon of tarragon.
Yield: Serves 4
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