I’ve had a bumper crop of tarragon this spring. So much so that I scoured the internet for inspiration on new ways to enjoy this delicious herb. Tarragon has a subtle and sophisticated flavor, perfect with poultry, especially chicken. It is an essential ingredient in French cooking. I, however, was looking for fresh and easy, or at least simplified options!

“Crop management” was the first order of business, so I gave bundles of tarragon to several friends who expressed interest in trying it for cooking or adding it to a fragrant kitchen bouquet. If you enjoy growing your own herbs, you know at the outset you’ll have more than you’ll ever need. And though most recipes only require small amounts of fresh herbs, the sight and scents of an herb garden are really the best part. But I do like using my beautiful herbs! I dried lots of tarragon last fall (here’s the how-to), so I was determined to enjoy the fresh taste of summer.

I find my tarragon to be extremely mild – even the dried version – so I’m generous with it. After all, I want to taste it in the final product! Do taste your herb, and if it packs a flavor punch, cut the quantity called for in these recipes in half.

TARRAGON BUTTER. This might be more of a tip than a recipe? Herb butters are super easy to make and store well in the freezer. For each 2 tablespoons of softened butter, add 1-2 teaspoons finely chopped tarragon, 1 teaspoon fresh lemon juice, and salt to taste. A slice of this herb butter on a grilled or sautéed chicken breast is a simple touch that can really class up the ordinary!

TARRAGON CHICKEN SALAD. Ken & I both love a simple chicken salad with red grapes and chopped pecans. I also like to make a chicken salad with fresh dill and chopped pecans – robust & great on pumpernickle. But I loved this mild yet flavorful Tarragon Chicken Salad with almonds. I used sliced almonds, but if you like more crunch, go with the slivered.

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Tarragon Chicken Salad

A mild yet flavorful chicken salad featuring fresh tarragon and crunchy sliced almonds
Cuisine American
Servings 4

Ingredients

  • 3 cups diced cooked chicken breasts
  • 3/4 cup mayonnaise
  • 1/2 tsp Dijon mustard
  • 3/4 tsp salt
  • 1/2 cup sliced almonds slivered almonds may be substituted for more texture/crunch
  • 1/4 cup finely diced onion
  • 1/3 cup diced celery
  • 1/4 tsp garlic powder
  • 4 Tbs minced fresh tarragon leaves

Instructions

  • Combine all ingredients in a mixing bowl, mixing gently to combine evenly.
  • Cover bowl and refirgerate 30 minutes or until ready to serve.

“FRENCHY TARRAGON CHICKEN”. There are a few steps in this recipe, but they’re easy, and the dish is quick to cook. In warm weather I prefer a lighter meal, so a side of steamed vegetables is perfect for me. For a more substantial meal, I’d recommend mashed potatoes and farm-fresh green beans.

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“Frenchy” Tarragon Chicken

Quick yet elegant chicken entree with creamy tarragon sauce. Ready in half an hour! Cut the recipe in half for a lovely dinner for two.
Servings 4 people

Ingredients

  • 2 boneless skinless chicken breasts, cut lengthwise (or 4 chicken cutlets)
  • Flour (for dredging)
  • 1/2 tsp Garlic powder
  • Salt & pepper to taste
  • 1 Tbs Olive oil
  • 3 Tbs Butter, divided (1 Tbs, 2 Tbs)
  • 2/3 cup Dry white wine
  • 3-4 Tbs Minced fresh tarragon leaves
  • 1/2 cup Heavy whipping cream
  • Chopped fresh parsley, optional garnish

Instructions

  • Cut the chicken breasts lengthwise for 4 cutlets total. Place between sheets of wax paper/plastic wrap and pound slightly until larger & slightly thinner. Sprinkle breasts with salt, pepper & garlic powder, then dredge in flour.
  • In a large skillet, add olive oil and 1 Tbs butter over medium-high heat. When oil/butter is hot & bubbly, add the floured cutlets. Cook 4-5 minutes per side until golden. Transfer chicken to a plate & tent with foil.
  • Add wine to the pan and deglaze for 1-2 minutes.
  • Add tarragon and 2 Tbs butter and continue simmering for another 2-3 minutes.
  • Add cream and simmer 2-3 minutes.
  • Reduce heat to medium and return chicken breasts to the pan, Cook for 5 minutes or until chicken is cooked through and sauce has thickened to desired consistency.
  • Plate chicken and spoon sauce over top. Garnish with sprinkle of fresh parsley if desired.

GREEN GODDESS DRESSING. Every midwest gal loves her Ranch Dressing (preferably the homemade buttermilk recipe), but a creamy super herby dressing like Green Goddess is a nice change. And like Ranch, it also makes a great veggie dip. Lately I’ve been getting some amazing salad greens and veg from Splinter Ridge Farm at the Madison Farmers Market, so a dinner salad with the Green Goddess is a treat. I typically keep a jar of cut fresh veggies in the fridge for snacking, so having the homemade dressing ready to use for a dip is a home run.

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Green Goddess Dressing

Creamy super herby dressing or dip
Servings 2.5 cups (approx)

Ingredients

  • 1 cup mayonnaise
  • 8 oz sour cream
  • 1/3 cup whole milk plus additional to thin
  • 3 Tbs Fresh squeezed lemon juice
  • 5 green onions/scallions, white & green parts roughly chopped
  • 1/3 cup Fresh parsley, roughly chopped
  • 5 Tbs Fresh tarragon leaves
  • 4 Tbs Fresh dill
  • 1 tsp Anchovy paste
  • 2 Garlic cloves, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp black pepper

Instructions

  • Add all ingredients to a stand blender and blend until combined.
  • Chill 4 hours (preferabley overnight) to allow flavors to blend before serving.
  • Store in sealed container in the refrigerator.

If you’re interested in trying one or more of these tarragon recipes, but only have access to the dried variety found in the spice aisle, substitute 1 teaspoon of dried tarragon for every tablespoon of fresh tarragon called for in a recipe. Bon Appetit!

Written by

sallymcw

One thing that makes my journey unique is that all of my interests are driven by a joyful and genuine curiosity. I delight in finding less expensive ways to make something or creative ways to enjoy something longer. Finding and creating joy - and sharing it - is core to who I am.