So apparently tarragon is also known as ‘dragon’s wort‘.
I can understand why it prefers to be known as tarragon.
Apparently, waaaay back when time first began, herbalists believed it could cure snake-bite. Over the years ‘snake’ become ‘dragon’ and there you have it. Worty dragons.
But I digress. It doesn’t really matter what you call it, tarragon is still one of my all-time favourite herbs.
This is a very easy mid-week supper kind of dish. It requires a bit of preparation beforehand to make the tarragon butter but the whole thing can be pulled together in an hour and a half.
The idea is that a well of tarragon butter nestles inside the chicken and spills out when it’s cut open. Y’know…like a very tasty magic trick.
I served mine with mashed sweet potato which was an excellent vehicle for sucking up the excess butter. Salad just won’t cut it with this one, it’s like I always say: go big or go home.*
*I’ve never said that before.
Chicken Tarragon (serves 2)
- 2 boneless, skinless chicken breasts
- 5 tsps dried tarragon (you can also use fresh, I only used dried because fresh was unavailable and I wasn’t willing to give up on my tasty dream)
- 1 tsp dried parsley
- 1 tsp lemon
- 4 tbsps butter
- salt and pepper
- 1 tbsp EVOO
- Blend together the butter, herbs and lemon juice. Put into the freezer until it hardens (I left mine in there 30 mins).
- Carefully slice your chicken breasts through the middle, not going all the way, but rather creating a flap. Butterfly each chicken breast (spread it out) and place it on clingfilm/plastic wrap. Put another layer of clingfilm over the top and then pound the chicken until it is flattened.
- Put a lump of tarragon butter in each chicken breast along the seam and then roll it up tightly so it seals.
- Brush the outside of the chicken with olive oil and season. Place on a lined baking tray and bake at 400 for 25 minutes.
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