Tarragon Herb

Native to southern Russia and western Asia, tarragon is a prized culinary herb celebrated for its distinctive, slightly sweet, anise-like flavor. When used sparingly, it elevates a wide array of dishes, harmonizing beautifully with fish, pork, beef, poultry, game, and vegetables such as potatoes, tomatoes, and carrots. Its unique profile also complements citrus fruits like lemons and oranges, adding a bright, sophisticated note. Tarragon shines in cream sauces, herbed butters, infused vinegars, soups, sour creams, and yogurts, bringing depth and complexity to both traditional and modern recipes. Use it judiciously to ensure its bold flavor enhances without overwhelming.

Creamy Tarragon Chicken

A flavorful, elegant dish featuring tender chicken breasts in a rich, creamy tarragon sauce, perfect for a weeknight dinner or special occasion. Serves 4.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 2 tbsp fresh tarragon, finely chopped (or 2 tsp dried tarragon)

• 1 tsp Dijon mustard

• 1/2 tsp lemon zest

• 1 tbsp lemon juice

• Salt and black pepper, to taste

• Optional: 1/4 cup dry white wine (for deglazing)

Instructions

1. Prepare the Chicken: Season chicken breasts with salt and pepper on both sides.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and cover to keep warm.

3. Sauté Aromatics: In the same skillet, reduce heat to medium. Add onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.

4. Deglaze (Optional): If using white wine, pour it into the skillet and scrape up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.

5. Make the Sauce: Stir in chicken broth, heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

6. Add Tarragon: Stir in chopped tarragon and season the sauce with salt and pepper to taste.

7. Combine and Serve: Return chicken to the skillet, spooning sauce over the breasts. Simmer for 1-2 minutes to warm through. Serve hot, garnished with extra tarragon if desired.

Serving Suggestions

• Pair with roasted potatoes, steamed carrots, or a side of rice to soak up the creamy sauce.

• Serve with a crisp green salad and a glass of white wine for a complete meal.

Tips

• Use fresh tarragon for the brightest flavor, but dried works well in a pinch (use half the amount).

• Adjust lemon juice for more or less tang to balance tarragon’s anise-like notes.

• Store leftovers in an airtight container in the fridge for up to 3 days.