Transcript of This Video
This is Mexican tarragon. In my part of the country, it is a perennial. In colder climates, it would be considered an annual because it would freeze in the winter. This plant will get about this tall by the end of fall- about three feet tall- and it will have solid, golden-yellow flowers on it. It's just a stunning garden piece by the end of the summer, into the fall.
Medicinally, it is a diuretic and it increases perspiration so it's a cleanser. So it's very delightful to use as a tea- as an herbal tea. So you can cut the leaves off and dry them, or use it fresh and make it just as you would mint tea, or any other tea, by pouring the boiling water into the leaves and letting it steep.
Chicken breast recipe is cooked with tarragon, chicken broth, a little white wine, and heavy cream.
6 boneless chicken breast halves
salt and pepper
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon finely chopped onion
1/4 cup dry white wine
1/2 teaspoon dried tarragon
1/4 cup chicken broth
1/4 cup heavy cream
Sprinkle chicken breast halves with salt and pepper; dredge with flour. Set aside remaining flour.
In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides, Remove chicken; keep warm.
Add onion to skillet and sauté for 1 minute.
Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.
Tarragon chicken recipe serves 6