Tarragon leaves have a faint anise flavor and are great with poultry, vegetables and egg dishes. They also make a flavorful vinegar.
Having a garden full of fresh herbs is one of the best perks of summer. I try to keep various pots of herbs alive over the winter with mixed success. Even if they stay alive, their flavor is never as intense as when they have been bathing in the sun.
Tarragon is one of my favorites, whether it’s tossed with steamed buttered green beans or layered in a grilled cheese and tomato sandwich. This chicken dish is another favorite. It’s easy, fast and so flavorful.
Chicken in Mustard/Tarragon Sauce
Serves 4
• 4 boneless, skinless chicken breasts (6 ozs. each)
• Juice of one lemon
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 3 shallots, finely chopped
• 1 tablespoon flour
• 3/4 cup low-sodium chicken broth
• 3 heaping tablespoons Dijon mustard
• 1/2 cup heavy cream
• 3 tablespoons fresh tarragon leaves, chopped
Season the chicken with salt and pepper and squeeze the lemon juice over them. Heat a large skillet over medium-high heat, add 2 tablespoons of the olive oil and heat. Cook the chicken breasts for 5 to 6 minutes on each side or until cooked through. Remove from the pan and cover with foil.
Add 1 tablespoon olive oil and the shallots to the pan and cook for about 2 minutes over medium heat, stirring occasionally. Add the flour and cook for 1 minute more. Add the chicken stock and mustard, whisking to combine. Stir in the cream and tarragon and return chicken to the pan and heat through.
Serve with rice and steamed asparagus or green beans.
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