50g of tarragon.

Use tarragon in sauces like béarnaise or with chicken and fish for its anise-like flavour.

Recipe 1: Tarragon Chicken with Creamy Mustard Sauce

Utensils:

• Skillet

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons fresh tarragon leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

• Season the chicken breasts with salt, black pepper, and chopped tarragon.
• In a skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 1 minute.
• Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side or until cooked through and golden brown.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add Dijon mustard and chicken broth. Stir to combine and simmer for 2-3 minutes.
• Stir in heavy cream and chopped tarragon, then return the chicken to the skillet.
• Simmer for another 2-3 minutes until the sauce has thickened slightly and the chicken is heated through.
• Serve the tarragon chicken with creamy mustard sauce hot, garnished with additional chopped tarragon if desired.

Recipe 2: Tarragon Lentil Salad

Utensils:

• Mixing bowls

Ingredients:

• 1 cup green or brown lentils, cooked and cooled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh tarragon leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

• In a large bowl, combine cooked and cooled lentils, halved cherry tomatoes, finely chopped red onion, and chopped tarragon leaves.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to make the dressing.
• Pour the dressing over the lentil mixture and toss to coat evenly.
• Adjust seasoning to taste, adding more salt and black pepper if needed.
• Cover and refrigerate the tarragon lentil salad for at least 30 minutes to allow the flavors to meld.
• Serve the chilled lentil salad as a side dish or light main course.