Tarragon is a prominent herb in French cooking, and is considered very suitable for chicken. Its flavor is similar to anise, and since the fresh herb is very strongly flavored, it should be used sparingly. I wanted to make the classic dish of tarragon chicken, but I don’t like sauces poured over my meat so was curious to see if I could use a similar combination of flavors to brush, then bake the chicken breasts. I really liked the result – moist, tender chicken breasts nicely flavored with olive oil, Dijon mustard, garlic and tarragon. And making it this way is easier than the classic recipe.
If you can’t get fresh tarragon, or are not fond of the anise-y flavor, any fresh herb would do – I’m thinking that rosemary, for example, would be fabulous.
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