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Homemade Creamy Tarragon Dressing

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Creamy Tarragon

Recently my best friend Melissa asked me what my favorite homemade salad dressings were as she wanted to experiment with making homemade dressings at home versus purchasing them.  Funny thing is, I grew up with only homemade dressings, Italian dressings (although we never measured the ingredients, we only eye balled our salad dressings directly on the salad).  Because of the modern day convenience I began to purchase all my salad dressings instead of making them, what a mistake.  Thanks to Melissa (what are best friends for after all) I began to experiment and tried this homemade creamy tarragon dressing…YUM!

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Chicken with Tarragon Recipe

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I love the herb tarragon…I think it transforms your meals, it has a bit of a anise flavor but it does not have an overwhelming flavor…So, I thought why not make my chicken with some tarragon, some Greek yogurt (trying to cut down in calories) and I ended up making this amazing meal.

If you are planning a party, this is a great dish because you can prepare it in advance and just heat and serve when your guests come over.  I think next time I will pound my chicken and make it as I think this sauce will compliment that type of chicken.

Let me know what you think!

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Chicken with Tarragon

Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Olive oil
  • 2 pounds Chicken breasts, skinned and boneless
  • 1 teaspoon Garlic powder
  • Salt & pepper to taste
  • 1/2 cup Chicken stock
  • 3/4 cup Dry white wine
  • 2 teaspoons Garlic, minced
  • 8 ounces Greek yogurt
  • 1/4 cup Tarragon, fresh
  • Lemon juice

Directions

  1. If you have large pieces of chicken (like I did), cut them in half and sprinkle the salt, black pepper and garlic on it.
  2. In a large skillet on high heat place your butter and olive oil, place your chicken, season side down in your pan. NOTE - do not over crowd your chicken as this will create steam for your chicken and you are looking for a good color on them so do them in batches. Season the top of your chicken with the remaining salt, black pepper and garlic powder. Cook for 3-5 minutes per side. Remove chicken and put the remaining chicken in your pan to brown. Continue with browning.
  3. Put all your chicken back in the pan and add your chicken stock, reduce your heat to medium, cover and cook for 20 min.
  4. Remove your chicken from the pan and reduce any leftover juices, you are looking for the juices to look "sticky". Add your wine and garlic and reduce your sauce again for an additional 5 minutes. Add your yogurt and only 1/2 of the tarragon. Cook uncovered and refuse your sauce again for 3-5 minutes.
  5. Adjust your seasonings with salt & pepper...add your lemon juice. Place your chicken on a platter (I cut mine into pieces), pour your sauce over the chicken, sprinkle the rest of your tarragon...and enjoy!
https://mmgood.com/chicken-with-tarragon-recipe/