Kosher Cooking: Chicken Tarragon

Don Clippinger, author of the cookbook "Real Jewish Men Cook Kosher", is back to make chicken tarragon.

Chicken Tarragon
1 pound boned chicken breast, cut in strips
2 tablespoons canola oil
1/2 cup bread crumbs or matzo meal for dredging
12 or 16 ounces fresh mushrooms
1/4 cup chopped scallions
2 tablespoons pareve chicken-flavor consomme mix
1/2 cup water
1/2 cup non-dairy creamer
1 Tablespoon dried tarragon or 2 Tablespoons fresh tarragon
1 Tablespoon dried parsley

Dredge chicken strips in crumbs and cook with mushrooms and scallions
in large saute pan or a chef 's pan. Add water and pareve chickenflavored
consomme mix; boil to thicken. Add creamer and tarragon;
bring to boil again. Add parsley and stir into dish. Serve with Rice and
Onion Medley (Page 124).

Grilled Asparagus
1 pound asparagus, tough ends broken off
Olive oil spray
1 teaspoon tarragon
1/4 teaspoon white pepper

Place the cleaned asparagus on no-stick aluminum foil and spray
with olive oil. Sprinkle the tarragon and white pepper evenly over the
asparagus. Grill 8-10 minutes, depending on how crunchy you like your
asparagus. This dish is pareve and kosher for Passover.

Rice & Onion Medley
1 medium onion, chopped
1 1/4 cups of white or basmati rice
2 1/4 cups of water
2 Tablespoons pareve chicken-flavor consomme mix
1 large or 2 small bay leaves

Place the chopped onion in the bottom of the microwave rice cooker.
Add the rice, pareve chicken-flavor consomme mix, and the bay leaf.
Close the lid, place the rice cooker in the microwave, and cook for 13
minutes on high. Discard the bay leaf and fluff the rice.

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