Thursday, August 11, 2011

Chicken Tarragon

I think this was one of the first dishes in my "repertoire." I remember making it in my first year of college - for friend's and family. I always served it with Uncle Ben's wild rice - it's still a classic and I was reminded of it when I saw a big bunch of fresh tarragon at the market.

Tarragon Chicken serves a couple with leftovers

1 pound chicken tenders
fresh tarragon
2 tablespoons olive oil
1 clove garlic chopped
2 tablespoons tarragon vinegar
2 tablespoons butter
8 oz sliced mushrooms (I used crimini)
1/4 cup dry sherry

S&P the chicken and sprinkle with some chopped tarragon. Heat oil in pan and saute chicken until browned, but not cooked all the way. Add the garlic, vinegar, butter and mushrooms then place the pan in a 400 degree oven for about 20 min. Remove from oven and add sherry and saute for a couple min. Serve over wild rice. Add this to your repertoire! If no fresh tarragon is available, use a little dried and sprinkle in some italian parsley.

No comments:

Post a Comment