Secret Ingredient: Tarragon

So I pulled a repeat out of the arsenal the other day (I say this like I make something new every day. It's cute.) I did, however, make a new side. So it counts.

I love doing 'secret ingredient' meals, especially when you are using random herbs that you only use a little bit of (you always have to buy a whole damn package)...might as well use at least a little more and not throw the whole rotted thing away a week later. And after I bought a pack of tarragon for Tarragon Chicken, I knew for damn sure I wasn't going to use it for anything else, so I got creative.

We know you can do browned butter and sage sauces (right? If not—learn, and do.) And I had asparagus, which I looove with browned butter, so I roasted them, experimented, did some tossing, served, and waited for the review.

Given as he was cleaning up the kitchen, btw. Not exaggerating when I say waited. 

"Hey, babe, that asparagus....make that again. That was some good stuff."

Wellllll ok.

 Asparagus with Browned Butter and Tarragon
One bunch asparagus
Canola or olive oil spray
sea salt
pepper
2 tbsp butter
good pinch fresh tarragon, torn into small pieces
pinch sea salt

Heat oven to 400.
Trim asparagus by snapping the bases where they break easily. Discard broken ends.
Coat baking sheet with spray oil. Place asparagus on sheet, sprinkle with salt and pepper, and cook for 12 minutes.

Heat butter, tarragon and salt over medium heat, swirling the pan every minute or so until all is melted and begins to turn brown, around 5-10 minutes. Once brown, remove from heat and carefully add cooked asparagus pieces (it may splash a bit). Toss gently.

Serve hot.

Maybe it's just an acquired taste.

Tarragon is one of those herbs I just don't use much. I've tried dried, I've tried fresh, and it's always just too...sweet? (If you can get them, and they aren't ridiculously expensive, always spring for the fresh stuff. With the exception of something that's going to cook a long time, like chili or crock-pot recipes, fresh herbs almost always win out over dried.) It's really pungent, but I'm not sure how best to describe it. I kept trying, but I just hadn't found a tarragon-centric recipe that I've liked much.

Until now.

This tarragon and lemon chicken is. so. good. I originally was going to try just lemon and tarragon, but it was missing something for me. So I added some garlic and mustard, and then I actually found myself wanting more of the sweetness to come through, so I added some white wine, and bit more tarragon, and boom. Perfect.

Served it over mashed red potatoes (with margarine, salt, pepper and a bit of white wine) and a simple green salad, and we gobbled it right on up.

Tarragon Chicken
2  boneless, skinless chicken breasts, pounded thin
Salt
White pepper
1 tbsp Dijon mustard
2 garlic cloves, pressed or minced
Zest of one lemon
Juice from half a lemon
About 2 tsp fresh chopped tarragon
1/4 cup white wine (i.e. Sauvignon blanc)
1 tbsp olive oil
Cooking spray

Sprinkle chicken with a bit of salt and pepper. Coat pan with cooking spray, and cook chicken over medium high heat for about 3 minutes. Pour over half the sauce, then turn chicken. Cook another two minutes, pour over remaining sauce, and cover. Cook another 5 minutes or until chicken is cooked through (less if it's really thin, more if it's not).

Serve with the cooked juice ladled on top.