You saw last Friday how much I enjoy The Joys of French Tarragon. I promised to share recipes with you, ways to use tarragon in your cooking (other than my Copy Cat Chicken Salad). Tarragon tastes great in cold dishes, and it also flavors beautifully in cooked recipes. Voila, the Tarragon Chicken Fettuccine is born!
Oh, my! Roll your eyes to the back of your head like Paula Deen ’cause it’s delicious! This recipe is easier than it looks, too. Pinkie promise.
If using fresh French tarragon, chop rinsed leaves into tiny pieces and set aside.
If you’re using dried tarragon, use one-third the amount stated in the recipe.
Cook seasoned (with Paula Deen’s seasoning – recipe included in mine) boneless skinless chicken breasts in a pan of butter – both sides.
Remove chicken to a side plate. Add vinegar and grape juice for loosening the pan cracklin’s. (Cracklin’ – a southern term).
Add whole cream and chopped tarragon. Stir and add chicken back to the pan.
Let it simmer a few more minutes and remove it again. (Again, it’s worth it!) Add cooked Fettuccine pasta and stir until pasta is thoroughly coated.
Ready to serve!
Plate the pasta topped with chicken breast. Sprinkle with more tarragon, and dig in.
- 6 boneless skinless chicken breasts
- Paula Deen seasoning or salt and pepper
- 2 Tablespoons butter
- 8 ounces Fettuccine pasta
- 2 Tablespoons. white wine vinegar
- ½ cup white grape juice
- ½ pint heavy cream
- 4 teaspoons minced fresh tarragon leaves
- Season chicken on both sides with salt and pepper or Paula Deen seasoning (1/4 cup salt, 1 Tablespoon each of pepper and garlic powder).,
- Cook chicken on medium heat in shallow fry pan with 2 Tablespoons butter - 8 minutes on one side + 20 minutes on the other side with pan lidded.
- Meanwhile, cook pasta in salted water and strain
- Remove chicken from fry pan and add vinegar and grape juice. Turn heat to high and scrape pan to loosen chicken pieces. Return pan to low heat.
- Add heavy cream and tarragon. Stir and add chicken back to pan. Cook with lid on pan for 10 more minutes. Remove chicken from pan again. Add pasta to sauce and stir to coat well.
- Serve pasta topped with chicken.
- Garnish with additional minced tarragon - a light sprinkling to boost the flavor and not overpower the dish.
The chicken is so moist. Oh, how HH loves pasta, including this one!
I did a little more reading, and it’s a health-boosting herb. It fights inflamation, along with other benefits.