I was looking for another way to fix chicken. I love chicken most any way. Roasted is my favorite, but it’s summer and I did not want to heat up the house. So what to do? Then I was speaking with a friend and she said tarragon was her favorite herb. I said me, not so much. Now I think it is because I had it dried instead of fresh. I am pretty spoiled with fresh herbs. I have from time to time used dried, but am almost always sorry. I prefer fresh and preferably from a live plant. It is pretty late in the season for planting, but I thought if I could find some I was making French Tarragon Chicken. If you have a live plant a quick snip, snip and your dish is transformed.
I went to Trader Joe’s and they had just received a new shipment of flowers and herbs. I asked if they had tarragon. The woman went over and pulled a small pot off the table and gave me a tutorial. She said get it out of the pot as quickly as possible and replant it in a larger pot. She said keep it watered well and what ever you do don’t let it dry out. She cautioned that tarragon likes moisture, but not wet feet. I brought it home and made French Tarragon Chicken.
This is an easy recipe, quick and flavorful. What more can you ask for? Now I am off to repot my French tarragon. Wish me a green thumb.
- 4 six to eight ounce boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot
- 1 cup dry white wine
- 1 tablespoon Dijon mustard
- ½ cup heavy cream
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 teaspoon salt - approximately
- ½ teaspoon freshly ground white pepper
- flour for dredging
- Mise en place ~ Gather ingredients
- Season the chicken on both sides with the salt and white pepper.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Dredge the chicken in flour – whole flour wheat will give a nutty flavor when browned.
- Place the chicken in the pan - do not crowd it; cook until golden, about 4 minutes per side.
- Remove the chicken and set it aside on a serving plate.
- Increase the heat to high; add the shallot and white wine; cook until soft about 4 minutes.
- Whisk the heavy cream and mustard into the pan; bring the sauce to a boil.
- Reduce the heat to medium; simmer for 2 minutes, until thickened and bubbly.
- Remove from the heat; add the tarragon and parsley.
- Spoon sauce over the chicken, and serve.
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