History of Tarragon: Tarragon, named for its serpentine roots, was once thought to cure dragon and rabid dog bites. The Greeks recorded the use of Tarragon back as far as 500 BC. It was considered as one of the “simples”, one-remedy herb, used by Hippocrates. European gardeners used Tarragon in the Middle Ages and in the 1500’s was introduced into England by the Tudor family for the Royal garden. Throughout the centuries, tarragon has been used in the treatment of poor digestion, intestinal problems, nausea, flatulence, hiccups, rheumatism, gout, arthritis and to soothe the pain of toothaches. Tarragon-Cream Chicken Ingredients: Season: 4 boneless, skinless chicken breasts halves Dust chicken with: ½ cup of all-purpose flour Sauté Chicken in; remove: 2 T. olive oil Add: 8 oz. mushrooms, halved if large 3 oz. prosciutto, sliced Add: 1 cup dry white wine 1 cup heavy cream Return to pan: Browned chicken Stir in: 2 t. minced fresh tarragon 1 t. apple cider vinegar Garnish with: Minced fresh chives (optional) Directions: Season chicken with salt and pepper. Dust each chicken breast with flour, shaking off any excess. Sauté chicken olive oil medium-high heat in a sauté pan. Cook until lightly browned on both sides, 5-7 minutes total. Remove chicken, set aside, and keep warm. Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes. Add wine and heavy cream. Return chicken to pan, reduce sauce thickens slightly, about 8 minutes. Stir in tarragon and vinegar; cook 1 minute or more.
Posted on: Tue, 27 Jan 2015 09:00:01 +0000
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