Chicken Breasts with Tarragon – A great dish with an even better afterlife

I needed to use two leftover uncooked chicken breasts in the freezer and the tarragon crop was bursting out of its pot on the terrace. Enter this quick and delicious chicken preparation from Thomas Keller via the  NY Times. Serve it over noodles or rice, with a side of roast broccoli or sauteed kale.

Because the original recipe was meant for 6 breasts, we had a good bit of the amazing sauce leftover, as well as the rest of the can of chicken broth I had opened to make it. So, we mixed the sauce and the broth together and used it to make corn chowder the following night, using some leftover corn I had frozen away two nights previous. (The broth mixture substituted for water in the recipe – we added about 1/4 cup of water to make up the difference).

The  tarragon flavor and richness of that leftover broth added to an already wonderful soup, and it was the best corn chowder we’d ever made.

4 Responses to Chicken Breasts with Tarragon – A great dish with an even better afterlife

  1. While this recipe looks delicious, I’m not likely to make it…I’m a Recovering Vegetarian with a lingering aversion to raw chicken.

    So…the real reason I’m commenting is that I just wanted to tell you that I love your blog! Today was the 1st time I actually clicked around instead of just checking out your latest tweeted post. I believe I have found the blog that I would like mine (gnomeandfairy.com) to be when it grows up.

    Such a great mix of food, travel, life. I think it’s wonderful how you sprinkle in sound medical commentary, just like being a doctor is only a small part of your multi-faceted personality. (What a concept!)

    I definitely plan to check out some of your recommended restaurants the next time I’m in NYC. Please tweet or email me if you ever do vacation in Asheville. I’d be more than happy to provide dining suggestions!

    -Doc (still in the anonymous phase of my online life)

  2. Oooo! How did you know I was struggling with what to do with my massively overgrown tarragon plant? (Seriously. Apparently it’s perrenial here. Didn’t expect that. It’s about 3′ tall and 4′ wide right now. Anybody need some extra? Thankfully the kids think it’s a licorice plant and will just chew on it as they play.)

    And corn chowder is a fall favorite of mine. Two yummy ideas in one post. As usual, thanks for the fabulous idea.

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