My tarragon died last year.
Actually, it didn’t die but was eaten by something. It’s one of those strong-tasting herbs that one is supposed to plant that protects your garden by keeping pests away.
Sometimes, I wonder why I read gardening books. It seems that most information is anecdotal at best, and maybe proved valid once.
When we lived in the Midwest I surrounded my garden with marigolds. They were supposed to keep the squirrels out. I was attempting to protect my tomatoes.
The squirrels ate the marigolds – then ate the tomatoes. I saw them doing it.
I bought 2 tarragon plants this year…. proper French tarragon, not the Russian tarragon which is usually sold. One is in a pot by the door and the other is in the potager by the tomatoes. They are both turning into bushes.
I’m happy – I love tarragon.
Click here to Pin Grilled Tarragon Chicken BreastsPrint
Grilled Tarragon Chicken Breasts
Tarragon is a lovely herb to pair with chicken or fish. When basting with a marinade, stop about 5 minutes before taking the meat off the heat, and turn the meat a final time to make certain the marinade is cooked.
- Prep Time: 5 minutes
- marinating time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- 2 chicken breasts, boneless, skinless
- 1 tbs snipped fresh chives
- 2 tbs snipped fresh tarragon
- 2 tbs Dijon-style mustard
- 2 tbs tarragon white wine vinegar
- 1 tbs olive oil
- 1 tbs honey
- Mix all ingredients except chicken, whisking well.
- Pour over chicken and let marinate 10 – 15 minutes.
- Cook on barbecue grill for 8 – 12 minutes per side or until done (test – take a peak), basting with marinade.
- Remove and serve, sliced or not
Substitute 1 tsp each of dried herbs for the fresh.
Can be cooked in a skillet, also basting with marinade.
- Serving Size: 1/2 recipe
- Calories: 379
- Sugar: 8.7 g
- Sodium: 481 mg
- Fat: 12.4 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 15.6 g
- Fiber: 0.4 g
- Protein: 45.9 g
- Cholesterol: 144.8 mg
Keywords: tarragon, chicken, grilled chicken
I may love tarragon but I’m feeling a lot of hate towards Facebook at the moment.
They have, once again, made a major change without my permission or informing me ahead of time.
I’m not a serious Facebook user. I have a few groups I pay attention to, a few people I pay attention to and I play Words with my kids.
I can no longer access Words at all and the groups are hidden away somewhere.
I can, however, look for a job, check on climate change in my area, get stock market updates, check out gaming videos, see what’s new on my college campus, arrange to purchase an ad, participate in fundraisers for everything, see what’s for sale everywhere in the world, and about 85 million other things I do not care in the least about.
I have been give no options as to what I can see or chose not to see.
I am not happy.
I’ll adjust – the same as I have adjusted to other changes I have no control over.
I am not required to be happy about it.
I think a nice chilled Rosado would do well with the Tarragon Salmon we’re having for dinner tonight.
I’ll be happy about that.