Tarragon is a very flavorful and often overlooked herb. While it is the main component in the popular French dish Beef Béarnaise, it also pairs well with chicken and fish.
Recipe and photograph by Kimme Hargrove
1 Tablespoon olive oil
1 small onion, diced
8-10 ounces mushrooms, sliced
2 garlic cloves, minced
2 boneless skinless chicken breasts, sliced (thin, bite-sized pieces)
½ cup chicken broth
½ cup white wine
½ cup cream
2 Tablespoons fresh tarragon, chopped
Heat oil in a large skillet on medium heat. Add onion, mushrooms and garlic, and cook until softened (about 5 minutes). Remove from skillet and set aside.
Add chicken to pan (add splash of olive oil if needed) and sauté for about 10 minutes.
Pour onion mixture back into pan. Add chicken broth and white wine. Bring to a boil, then lower heat to a low simmer for 10-15 minutes until reduced. Add cream. Stir in completely, and cook another 5-10 minutes until the sauce is creamy and thickened.
Stir in fresh tarragon. Season with salt and pepper to taste.
Serve over wild rice or pasta of choice, drizzling extra sauce over entire dish.
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