Several weeks ago, I tried out a new recipe – Chicken with Tarragon Sauce. It sounded elegant and tasty but seemed simple enough to handle during the workweek.
Keith and I liked it enough – but it wasn’t a “wow” dish.
However, when it came to getting dinner on the table a couple days ago, it was the only dish I could think of when I pulled out a couple chicken breasts. I couldn’t get the thought of Chicken with Tarragon Sauce out of my head, so much so I made a special trip to the store to pick up fresh tarragon.
I prepared the meal, complete with steamed broccoli and cauliflower and baked sweet potato, and it looked every bit as pretty as I remembered.
And then I caught a whiff – licorice.
I hate licorice!
Why did I not remember this from the last time I made the dish? Either the tarragon I used last time was more mild, or this time I was more in tune with my taste buds.
In either case, it about ruined the meal for me.
Keith didn’t seem to mind – he likes licorice, just not licorice with chicken.
From that night forward, tarragon will be forever banned from my kitchen – unless it is being mixed with a multitude of other flavors and the licorice tone will be muted.
Now I’ll have to come up with another herb that will work well in the sour cream-based sauce. Maybe rosemary?
I could use a few suggestions on this one. What do you think?
Happy Eats!
