Recipe Page: Tarragon

Tarragon Chicken with Creamy Mustard Sauce

Duration: 30 minutes

Tender, juicy chicken with an incredible mustard sauce infused with tarragon.

Utensils

  • Skillet

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh tarragon leaves, chopped
  • 2 cloves garlic, minced
  • 1/4 cup Dijon mustard
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Season the chicken breasts with salt, black pepper, and chopped tarragon.
  2. In a skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 1 minute.
  3. Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side or until cooked through and golden brown.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add Dijon mustard and chicken broth. Stir to combine and simmer for 2-3 minutes.
  6. Stir in heavy cream and chopped tarragon, then return the chicken to the skillet.
  7. Simmer for another 2-3 minutes until the sauce has thickened slightly and the chicken is heated through.
  8. Serve the tarragon chicken with creamy mustard sauce hot, garnished with additional chopped tarragon if desired.

Tarragon Mushroom Risotto

Duration: 40 minutes

Creamy and rich with a hint of delicious tarragon.

Utensils

  • Saucepan

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms (such as cremini or button), sliced
  • 2 tablespoons fresh tarragon leaves, chopped
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons butter or olive oil
  • Salt and black pepper to taste

Instructions

  1. In a saucepan, heat vegetable broth over low heat and keep it warm.
  2. In a separate large pot or Dutch oven, melt butter (or heat olive oil) over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  3. Add Arborio rice to the pot and cook for 1-2 minutes until the grains are coated with butter/oil and slightly translucent.
  4. Pour in dry white wine and cook until it has evaporated, stirring constantly.
  5. Add sliced mushrooms to the pot and cook until they begin to soften.
  6. Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
  7. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
  8. Stir in chopped tarragon leaves and grated Parmesan cheese (if using). Season with salt and black pepper to taste.
  9. Serve the tarragon mushroom risotto hot, garnished with additional tarragon leaves if desired.

Tarragon Lentil Salad

Duration: 40 minutes

Light, refreshhing and delicious.

Utensils

  • Mixing bowls

Ingredients

  • 1 cup green or brown lentils, cooked and cooled
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh tarragon leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine cooked and cooled lentils, halved cherry tomatoes, finely chopped red onion, and chopped tarragon leaves.
  2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to make the dressing.
  3. Pour the dressing over the lentil mixture and toss to coat evenly.
  4. Adjust seasoning to taste, adding more salt and black pepper if needed.
  5. Cover and refrigerate the tarragon lentil salad for at least 30 minutes to allow the flavors to meld.
  6. Serve the chilled lentil salad as a side dish or light main course.