Monday, July 09, 2007

Sauteed Chicken Breasts Recipe with Warm Tomato-Tarragon Salsa

Sauteed Chicken Breasts Recipe with Warm Tomato-Tarragon Salsa found on
Easy and delicious Sauteed Chicken Breasts Recipe with Warm Tomato-Tarragon Salsa

 At my house, it's been a good gardening year.  All the herbs are especially growing well, and I've developed quite a thing for fresh tarragon. It started when I made Chicken Salad with Tarragon and Peas; then I moved on to Roasted Mushrooms with Tarragon Vinaigrette. This recipe is another way to use this tasty herb.

Elise's Grilled Chicken with Tomato Tarragon Sauce was what got me thinking about the combination of chicken, tomatoes, and tarragon. I also saw a recipe for Grilled Chicken Breasts with Sun-Dried and Fresh Tomato Salsa in Fine Cooking Annual, and that same cookbook also had Sauteed Chicken Breasts with Tomato-Tarragon Pan Sauce. This recipe is a compilation of those sources, and I loved the way it turned out. If you don't have any fresh tarragon growing, I think basil, oregano, or thyme could all be substituted here.

Sauteed Chicken Breasts Recipe with Warm Tomato-Tarragon Salsa found on KalynsKitchen.comSauteed Chicken Breasts with Warm Tomato-Tarragon Salsa
(Makes 2 servings, recipe created by Kalyn with inspiration from Simply Recipes and Fine Cooking Annual.)

2 large boneless-skinless chicken breasts
1 T olive oil
1/2 tsp. ground poultry seasoning (I use Penzeys)
2-3 large garlic cloves (to season oil)

Salsa Ingredients:
1 cup diced fresh tomatoes (about 4 small tomatoes)
2 T finely chopped sun-dried tomatoes
1 tsp. capers
1/2 tsp. garlic puree (also called ground garlic, or use finely minced fresh garlic)
1 tsp. white wine vinegar
1 T chopped fresh tarragon (can substitute basil, oregano, or thyme)
1 green onion, finely sliced
2 T olive oil

In food processor or mini-processor, combine fresh tomatoes, sun-dried tomatoes, capers, garlic puree, vinegar, tarragon, and green onion. Pulse 10-20 times to coarsely chop and combine ingredients. Stir in olive oil.

Trim all visible fat and tendons from chicken breasts. If breasts are super thick, you may wish to trim off the tenders and save for another use. Sprinkle poultry seasoning over top side of chicken and rub with your hand to spread around. Heat 1 T olive oil in heavy frying pan over medium-high heat. Add garlic cloves, saute about 1 minute to flavor the oil, then remove garlic. Add chicken and saute about 4-5 minutes on top side, then turn and cook 3-4 minutes on second side. (Actual cooking time will depend on the thickness of the chicken, how hot you have your stove, and the pan. Chicken should be well-browned, and firm but not hard to the touch when it's done.)

Remove chicken to serving plates. Scrape out any accumulated chicken bits from pan, turn heat to high, then pour in salsa and cook about 30 seconds to one minute, until salsa is warmed through. Spoon salsa over chicken and serve immediately.

Variations: I think you could make this with good quality canned tomatoes, although the flavor would not be quite as fresh. Basil, oregano, or thyme could be substituted for the tarragon if you don't have fresh tarragon. (I would reduce the amount if I used oregano or thyme.)

This makes a generous amount of salsa. You could serve the leftover salsa as a spread on pita bread or on scrambled eggs.

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South Beach Suggestions:
This is a perfect main dish for any phase of the South Beach Diet. It would taste great with Braised Cauliflower with Garlic and Anchovies and Arugula and Gorgonzola Salad with Balsamic Vinaigrette for phase one. For phase two or three add something like Basil and Parmesan Rice with Pine Nuts.

Nutritional Information?
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Sauteed Chicken Breasts Recipe with Warm Tomato-Tarragon Salsa found on

More Tasty Recipes with Chicken and Tarragon:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Chicken Salad with Tarragon and Peas
Grilled Chicken with Tomato Tarragon Sauce from Simply Recipes
Lemony Chicken Salad with Tarragon from Champaign Tastes
Chicken with Tarragon Cream Sauce from Blog From Our Kitchen
Sonoma Chicken Salad from Fresh Approach Cooking
Amanda Hesser's Warm Chicken Salad from The Wednesday Chef

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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  1. Kalyn,

    Something else that can be substituted is fresh Mexican mint marigold. It's a perfect substitute for tarragon since it has a similar flavor.

    If you live in Texas, growing tarragon in a garden is just about impossible. Growing Mexican mint marigold isn't. It's a very easy-to-grow perennial that gets quite large. A bonus are the golden "marigold" like flowers you get in the fall.

    - Donna

  2. This is the 1st year I grew my own tarragon, and I'm amazed at how wonderful the fresh flavor is. I'll have to try this as another tarragon showcase.

  3. Lovely new banner, Kalyn! Matches the colours of today's dish so well:)

  4. Tarragon in salsa, I have never tried that before. Looks good! I love the photos of your garden! Keep the updates coming:) I can't believe you had that much basil already, you are very lucky!

  5. The banner is just perfect with the season and beautiful in it's own right!
    Last year I had beautiful tarragon this year it's a bust so I'll have to go with thyme.

  6. What a dish! It's just so colorful and I'm sure the salsa keeps in moist. And I'm a fan of your new header photo, very cute.

  7. Donna, I've heard that this type is also sometimes called "Texas Tarragon" and that it's stronger. Do you think it tastes the same? I'd love to try it.

    Lucette, isn't it just wonderful? First year for me too.

    Pille, thanks. Rand is so wonderful. I'm lucky to have him for a brother.

    Maria, it's great on this chicken. I'll give you some basil next time I see you.

    Tanna, sorry to hear your tarragon isn't growing this year. Thyme was recommended in the salsa part of the recipe from Fine Cooking, so I know it will be good. (I've never had a bad recipe yet from that Fine Cooking Annual cookbook.)

    Kelly, thanks. I did like this dish and the banner both very much.

  8. I have just about all the ingredients for this one already...can't wait to try it!! Thanksdanico

  9. I love your tarragon fixation...keep it coming!

  10. I love tarragon and tomato together! Which is good because my tarragon likes our cool summer - -unlike the basil which is really struggling. I have killed rather a large number of snails, though. Maybe I should try snail farming!
    Pretty dish - and, yes, your kebab is lovely...makes me hungry just looking at it!

  11. Dani, hope you like it.

    Peter, I think tarragon fixation is a good name for it. I have another recipe in mind already that I saw in a cookbook. I'm good as long as my tarragon plant holds out.

    Katie, I hate snails. So far this year I don't have too many. Glad to hear your tarragon is doing well.

  12. The new banner looks very inviting Kalyn.

  13. You lucky girl -- wish my brother would do a web page for me!

  14. I just bought a beautiful basil plant at Trader Joe's. They have huge plants for $2.99 each. Sometimes I get two or three of them. I have good light coming in my windows and they continue to grow beautifully.

  15. Barbara, thanks, I like it too.

    Christine, my brother is the best. So talented and generous. I do feel lucky.

    Sandy la, lucky you. In Utah it's hard to grow inside. Maybe in the summer you could do it if you had a south facing window. Isn't it fun to grow your own herbs?

  16. Mmm, two of my favourite things - tarragon and tomatoes. This looks delicious, Kalyn.

    Our tarragon is still very small so we have to be quite sparing with it. And RATS, my friend with too much tarragon in her garden hasn't insisted on handing me some this year. (She must have discovered that tarragon really is the best herb.)


    P.S. Thanks for linking to my post on tarragon cream sauce. I hope that people on low-fat diets don't get thrown off by the title - maybe I should have called it "tarragon skim milk sauce"

  17. Kalyn,

    ++Donna, I've heard that this type is also sometimes called "Texas Tarragon" and that it's stronger. Do you think it tastes the same? I'd love to try it.++

    It might be a bit stronger. I don't have a real good taste memory for it vs. tarragon, so I'm sort of helpless here.

    One thing I can say about it is if you end up not caring for the flavor, it's still a great plant. :) I just whack it down to the ground once everything dies back and it comes back up in the spring. It handles heat and lots of sun very well, so it's great in that respect. It gets large, though, so be prepared. It also isn't something you want to move around...once it's in the ground, it's there to stay.

    - Donna

  18. Kalyn, this looks so great, thanks for the tips.

  19. I would most likely us basil with this recipe. While we still have our tomatoes, I should fit this into cooking schedule. Schedule is used very loosely - like---- when I feel like doing it. I think that will be soon.

  20. Basil would be great here, but I do highly recommend trying it with the tarragon sometime if you get your hands on some fresh tarragon. When I finally started growing tarragon in my garden, I really fell in love with it.

  21. I make something sort of like this that's really easy. I put taco seasoning on my chicken, cheddar on top, then salsa. We eat it with sour cream. The chicken is nice and moist and delicious. I can't wait to try this one!


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