Keeping It Fresh Friday: Tarragon Chicken and Veggies with Green Goddess Dip

Alternative Title: "So you bought a lot of tarragon at the farmer's market without a plan for it?"

Here's a quick and easy solution if you've ever found yourself in that dilemma.  Or if you're just looking for a fresh meal in the summertime.

You can serve the tarragon-butter sauce over other proteins.  My original plan was actually salmon, until the lady at the grocery store picked up the last fillets just as I got to the fish counter.

There is a reason I list the Green Goddess Dip recipe first.  The original instructions are to let it chill at least 1 hour.  If you are like me and forget to start this an hour before dinner time, just make it first before the chicken or any other prep and have it be the last thing you place on the table.  This give you about 30 minutes chill time.  And don't worry about carefully chopping the garlic and herbs.  They are going into a processor which will finish the job for you.  As for the mayo and sour cream, use any fat content you're comfortable.  You can also use non-mayos. I, however, am not sure this would work with the tarragon-butter sauce.  I strongly recommend you use real unsalted butter here.  (Besides, butter is actually better for you than margarine.  If you must pick between the two, choose butter.)

How to Make Green Goddess Dip for Crudite:
Makes: 1 cup

Time: 5 min.

Ingredients:
1/4 c. mayo 
1 T. white wine vinegar
1 small garlic glove, minced
2 green onions, chopped
2 T. chopped fresh parsley,
       Italian flat-leaf if avaliable
2 T. chopped fresh chives
1 T. chopped fresh tarragon
1 c. sour cream
salt and pepper to taste
 various vegetables for dipping

1. Process mayo, vinegar, garlic, green onions, and herbs in food processor until combined.

2. Whisk in sour cream and season to taste.  Refrigerate for 1 hour, or up to 4 days.

3.  Cut veggies and serve along with dip.


 
 




How to Make Sauteed Chicken with Tarragon-Butter Sauce:
Serves: 4
Time: 25 min.
       Prep Time: 10 min.
       Cook Time: 15 min.

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast or chicken tenders
salt and pepper
4 T. butter, divided
1 large shallot, finely chopped
1/3 c. dry white wine
2 T. olive oil
1/4 c. chopped fresh tarragon
1 T. chopped fresh parsley, Italian flat-leaf if avaliable
1 T. lemon juice

1. Pound chicken breasts between two pieces of plastic wrap to an even thickness, or thinness really.  (This not only helps the chicken cook faster and more evenly but makes it more tender.)  Season with salt and pepper.

2. Melt 1 T. of butter in small saucepan over medium heat.  Add shallot and saute until softened, about 2 minutes.  Add wine and boil until most of the liquid is evaporated, about 3 minutes.  Remove from heat and set aside.

3.  Heat olive oil in large, heavy fry pan over medium-high heat.  (This is where those beautiful babies, my cast irons, come out.)  Saute chicken until golden and cooked through, about 3-4 minutes per side, depending on thickness.  If not all your chicken fit in the first batch, remove cooked chicken to a plate and cover loosely with foil while cooking the remaining chicken.

4. Return shallot mixture to burner over low heat.  Whisk in remaining 3 T. butter, a tablespoon at a time, whisking each tablespoon until incorporated before adding more.  Once all the butter is incorporated, remove from heat.  Whisk in tarragon, parsley, and lemon juice and salt and pepper to taste.

5. Serve chicken with tarragon butter sauce poured over.


Green Goddess Dip adapted from MarthaStewart.com, 2011
Pan-Seared Chicken with Tarragon-Butter Sauce adapted from Gourmet on Epi, July 2005