Chicken Breasts with Green Garlic

Chicken with Green Garlic

Green garlic is immature garlic with a mild flavor. I cut the chicken into smaller pieces rather than serving a whole breast – just because I think it looks nicer.


  • 2 chicken breasts, (12oz, 360gr) total weight, cut in half
  • 2 shallots, finely chopped
  • 4 green garlic, minced
  • 2 tbs chopped fresh tarragon
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/4 cup (2oz, 60ml) white wine
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock


  • Sauté shallots in oil in medium skillet over medium heat until tender.
  • Add chicken and brown lightly, about 5 minutes per side.
  • Add green garlic to skillet when you turn the chicken
  • When chicken is browned add stock, white wine, and tarragon.
  • Cover, reduce heat to low and simmer 10 minutes.
  • Uncover and increase heat under skillet.
  • Add cornstarch and stir until sauce is thickened.
  • Spoon chicken and sauce onto a small platter and serve.


Substitute green onions, sliced, and a clove of garlic,  minced, for the green garlic. It’s a short season….


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