My love for lemon and tarragon began the first time I tried Stonewall Farms lemon tarragon aioli.  Luckys Market brand lemon tarragon sauce is also amazing.

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Although both made great marinades for chicken, I experimented with making my own.

2 Tbs. unsalted butter

3 Tbsp. dried tarragon leaves

2-3 Tbsp. flour

1/2 cup white wine

2 Tbsp. lemon juice
1/2 cup Tofutti Better Than Sour Cream

1/2 cup plain unsweetened almond milk
Salt & freshly ground black pepper

Melt butter and add tarragon.

Add flour and cook a few minutes, stirring to keep it from sticking.

Add wine and lemon juice and cook until thickened.

Stir in Tofutti “sour cream” and “milk” and continue to cook until slightly thickened.

Marinate chicken in sauce for at least 30 minutes.   I actually froze mine in the sauce, and defrosted it in the fridge the day ahead of when I planned to cook it.  I used four large boneless skinless chicken breasts.

Bake chicken in sauce at 350F for approximately 30 minutes or until internal temperature is about 150F.

Cut into bite sized pieces with kitchen shears and return to oven at 450F to cook until and golden and yummy – about 5-10 minutes.

 

I served with oven roasted broccoli, potatoes, and baby portobello mushrooms tossed with olive oil and seasoning blend.  Yummy!!