Tarragon Chicken

I can go on about tarragon chicken forever. It’s so simple to pull together, taking less than 30 minutes from start to finish. It also packs so much flavor into it, but it only has a handful of ingredients. Isn’t that everything you want in a recipe? I often make this when I have guests coming over, because it’s a very easy recipe to multiply, and you can handle it on a larger scale. So here’s what you’ll need for tarragon chicken.

1 pound boneless chicken fillets, butterflied

1 Tblspn vinegar

2 Tblspn soy sauce

2 Tblspn Worcestershire sauce

1/2 tsp white pepper

1/2 tsp black pepper

1 tsp crushed ginger

1 tsp crushed garlic

1 tsp dried tarragon

1 Tblspn mustard

3/4-1 cup cream

salt to taste

No need to marinate the chicken for a long time. Just mix the vinegar, soy sauce, Worcestershire sauce and the black and white pepper with the chicken and let it sit for about 20 minutes(add just pinch of salt). In a pan heat about 2-3 Tblspn oil, and sauté the ginger and garlic for about a minute, then add the chicken. Cook each piece of chicken for 4 minutes on each side, or until it’s golden brown and cooked through. Remove the chicken onto your serving platter and add the cream, tarragon and mustard to the empty pan. Let the sauce come to a simmer and cook it out for a minute or so, till it starts to thicken. If it gets too thick add a splash of water or cream. Taste the sauce and see if it needs more salt and black pepper. Serve with roasted veggies and garlic rice.

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