Tarragon Chicken

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10-15 MINS

Recipe Image

This is a Double Duty recipe and tastes equally good warm as it does cold. It can be a main for dinner, make yummy little sandwiches when spooned onto soft dinner rolls or morph into a beautiful salad when placed onto a mound of fresh greens, like arugula or watercress. It is startlingly simple yet delicious. Make the dressing a day ahead to let the flavors develop.

INGREDIENTS

* 4- 6-oz boneless, skinless chicken breasts
* 1⁄2 cup mayonnaise
* 2 tablespoons white wine or white wine vinegar
* 2 tablespoons shallots or red onion, minced
* 2 tablespoons fresh chopped tarragon or 2 teaspoon dried
* 1-1⁄2 tablespoons capers, drained, chopped
* Additional tarragon and or parsley, chopped, for garnish
* Kosher salt and freshly ground pepper to taste

INSTRUCTIONS

1. Fill a medium pot with enough water to cover the chicken. Bring the water to a boil, reduce the heat, cover and simmer for 10 to 12 minutes. Cut into the chicken with a knife. If the juice runs clear it is fully cooked but if the juice is pink, cook a few additional minutes. Remove the pot from the heat and set aside to cool in the water. Save broth for another use.
2. Meanwhile, whisk together all of the other ingredients in a small bowl. Remove the chicken breasts from the broth and dry.
3. Leaves the breasts whole if you plan to serve warm as a main course or cut the chicken into into bite sized pieces if you plan to serve as sandwiches or as a salad.
4. Add chicken to a medium sized bowl. Pour the dressing, reserving a few tablespoons, over the chicken and toss. Sprinkle with additional salt and freshly ground pepper to taste. Use the additional sauce as desired to taste depending on how you plan to use the dish.

Serve one of three ways: 1. Warm with a crisp salad and Herbed Quinoa for a complete meal or 2. With mini rolls for brunch or lunch or 3. Serve cold over a large mound of fresh greens for a delicious salad.

NOTES

Many non-organic brands of “fermented” foods like capers, pickles, and olives contain some of the most notorious preservatives. Even though they can be difficult to find, it is worth the challenge and added expense. Most “whole foods” type grocers carry organic pickled products.

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