Fresh herbs, poultry and a little vermouth are all you need for this simple French dish that is full of flavor.
My introduction to this dish came at a small French restaurant where they only served dinners based on food they found at the market that day. Fresh, sweet tarragon formed the base of their tarragon chicken.
Another herb, fresh chives adds flavor and color to microwaved brown rice.
Helpful Hints:
• If fresh tarragon is not available, used dried. Make sure the leaves are still green not gray or brown for best results.
• A quick way to chop fresh herbs is to snip the leaves off the stems with a scissors rather than chopping with a knife.