Category Archives: Quick and Easy Chicken Dinners

Tarragon Chicken – Quick and Easy Dinner Idea

Tarragon Chicken - Quick and Easy Dinner Idea

How To Make Tarragon Chicken

Tarragon Chicken is actually a French dish and is really called Poulet a l’Estragon. If that’s too much of a mouthful, then just call it Tarragon Chicken! This is one of my favorite recipes to make for company because you can dress it up and make it elegant (use different kinds of chicken pieces) or just do it with chicken legs or thighs.

This recipe is a French recipe for chicken that I have used for 30+ years and got it in my old Betty Crocker International Cookbook. I recently made it for a Sunday dinner and it was a simple yet elegant dinner that I had almost forgotten about.

Serve this delicious dish over hot cooked noodles (I use yolkless) and perhaps with a green salad or a vegetable. I served it with asparagus and it was a wonderful Sunday dinner!

I also did not have dry white wine so I substituted Marsala wine and it was still delicious.

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6-8 servings


2-1/2 to 3 pounds of chicken (the recipe calls for a cut up chicken although I used all drumsticks since that was what I had.  Next time may use boneless, skinless thighs or a combination of skinless drumsticks and thighs)
1 cup chicken broth (or other broth)
4 medium carrots, sliced
1 tablespoon of fresh tarragon (snipped) or 1 teaspoon dried tarragon leaves
Salt to taste
Pepper to taste
1 bay leaf
4 ounces of mushrooms, sliced
3 stalks of celery, sliced
1 medium onion, sliced thinly
1/2 cup dry white wine
1/2 cup half and half (I substituted skim milk)
3 tablespoons flour
1 egg yolk
Hot cooked noodles


Heat the chicken, chicken broth, carrots and tarragon with salt, pepper and bay leaf in a 12-inch skillet to boiling (I used a sateuse pan – a large-bottomed soup pan with short sides basically). Reduce heat, cover and simmer for 30 minutes.
Add mushrooms, celery and onion. Heat to boiling again, reduce the heat. Cover and simmer until chicken is done – about 15 minutes.
Remove the chicken and vegetables with a slotted spoon and keep warm. Drain the liquid, strain and reserve 1 cup or so.
Pour the reserved liquid back into the skillet. Add wine. Mix half and half and egg yolk until smooth and stir into the wine and liquid mixture in the skillet. Cook, stirring constantly until thickened.
Serve with the chicken and over noodles.


Summing It Up

French cooking doesn’t have to be difficult.  Cooking a meal for company doesn’t have to be spectacular.  All that is needed in truth is good, palatable food cooked with love and served with relish – not the kind that goes on hot dogs! 

Some of my simplest meals have been my best because they were simply ‘comfort’ type foods if you like but when getting together with family or friends, sometimes that is the best thing to offer.  Keeping a meal simple allows the host or hostess to relax and remember the real reason for the meal – getting together. 

Serve this with just about any kind of salad or vegetable and it will be a hit.  For a simple dessert, try my Biscuit Tortoni recipe or my Danish Pudding.

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Healthy Pizza Recipes: Chicken Spinach Feta Mushroom Pizza Recipe

Healthy Pizza Recipes: Chicken Spinach Feta Mushroom Pizza Recipe

Quick and Easy Pizza Recipe

I mostly advocate homemade but let’s face it – sometimes we all have to cut a few corners if we need to make something quick and still have it resemble homemade. Tonight, I was faced with making something quick and the ‘something’ just happened to need to be pizza. I could have ordered takeout but thankfully, I had a flat bread thin crust pizza shell in the freezer. See my recipe further down for making the crust from scratch though.

I will list the basic recipe but I decided to just do my own thing with it and it turned out wonderfully. It is more of a Florentine concoction than regular pizza but you can make it to your own specifications very easily. Think about what pizza you like best – Canadian bacon or pepperoni – and just improvise. Took me all of about 10 minutes to prepare – 6-7 minutes to cook – even faster than delivery!

For another vegetable pizza you’ll love, try my butternut squash and basil pizza recipe!

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How to Make Chicken Alfredo Pizza

Chicken Florentine Pizza


1 Thin crust pizza (I used Signature flat bread – Napoli style) – or substitute fresh pizza dough
1 8 oz. Classico Sun Dried tomato Pesto Sauce and Spread
1/4-1/2 cup shredded mozzarella or shredded cheese blend – any Italian white cheese will do
Fresh spinach leaves washed and dried
1/4 cup feta cheese
1/4 cup sliced fresh mushrooms
1/4 cup olives – regular will do but I used pitted kalamata
1 boneless chicken breast cut into small chunks/slivers
1/4 teaspoon or so of dried oregano
Fresh Parmesan cheese
Olive oil


Heat oven to 450 degrees.
Place chicken strips/chunks in skillet with a teaspoon of olive oil (or substitute cooking spray). Sprinkle with oregano. Cook until brown on one side, flip and cook on other side. Set aside. (You can also grill the chicken breast and cut into small pieces)
Place thin crust pizza or dough on pizza plate.
Spread tomato pesto sauce/spread over the pizza dough on pan.
Sprinkle with fresh grated Parmesan cheese.
Sprinkle cooked/roasted chicken over sauce on pizza.
Slice olives and place on pizza.
Sprinkle mushroom slices over pizza.
Add fresh spinach leaves to pizza.
Sprinkle on feta cheese.
Sprinkle with mozzarella or other white Italian cheese.
Sprinkle on just a bit more of Parmesan cheese.
Bake at 450 degrees for 6-7 minutes.
Let stand about 5 minutes or so before slicing.

Serves 1 or 2 as a main course.

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Other Suggestions

For Canadian bacon pizza, use cheeses except feta and Canadian bacon and pineapple tidbits
For pepperoni pizza, use cheese except feta and substitute bite-size pepperoni slices, mushrooms, green peppers
For meatless pizza, omit the chicken
For a different meat pizza, substitute another meat such as cooked ground beef or chicken – or try Italian sausage cooked
Substitute any other prepared pizza sauce or spaghetti sauce or substitute homemade such as Italian sausage


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Homemade Pizza Dough

Makes 2 pizza crusts


1 package active dry yeast
3/4 cup warm water (105-115 degrees)
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
2 cups flour


Dissolve yeast in warm water.
Stir in sugar, salt, oil and 1-3/4 cups flour.
Turn onto well floured surface and knead until smooth and elastic (5 minutes). Or place in mixer or food processor with dough hook and knead for 5 minutes. Add additional 1/4 cup of flour to prevent sticking.
Pat into a 10-inch circle on lightly greased cookie sheet or pizza pan with floured fingers.
Spread with sauce and toppings.
Bake in 425 degree oven until cheese melts and is bubbling, 15-20 minutes.
Let stand 5 minutes or so before cutting.

NOTE: You can refrigerate or freeze other pizza half if not used right away – refrigerate up to about 5 days.

Summing It Up

While takeout is great, it is very expensive and in most cases, laden with salt.  It really doesn’t take that much time to make your own – and even if you have to make do and use a few non-homemade items, I have to think it is still better for you in the long run. 

Be creative above all – pizza is after all a man-made pie of sorts and the sky is the limit on what you can do with it!  Check out other sites on the Internet for millions of variations and ideas.

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