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Creamy Chicken and Fiddleheads
Creamy Chicken and Fiddleheads
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent creamy chicken with fiddlehead ferns: a unique and elegant dish perfect for entertaining.
Ingredients:
  • 0.5 cup Italian salad dressing, divided
  • 1 teaspoon Greek seasoning
  • 3 cloves garlic, crushed
  • 4 skinless, boneless chicken breast halves
  • 2 cups fiddlehead ferns, ends trimmed
  • 1 teaspoon vegetable oil
  • 0.33333334326744 cup white wine
  • 3 tablespoons all-purpose flour
  • 1 cup cold water
  • salt and ground black pepper to taste
Instructions:
  • Combine 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken, ensuring it's well coated. Cover the bowl with plastic wrap and refrigerate to marinate for 15 minutes or overnight.
  • 1. In a large pot, bring salted water to a gentle boil. Add fiddleheads and cook for about 2 minutes until vibrant green. Drain using a colander and promptly plunge into ice water to cool rapidly. Once cold, drain thoroughly and set aside.
  • In a skillet set over medium-high heat, heat vegetable oil. Take the chicken out of the marinade, dispose of any leftover marinade, and fry the chicken, turning occasionally, until crisp and cooked through, for about 15 minutes. Transfer the chicken to a serving dish to keep it warm.
  • Add the fiddleheads to the skillet with the remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until the fiddleheads are tender, approximately 7 minutes.
  • In a small bowl, combine flour and water, then stir into fiddleheads. Simmer until sauce thickens, about 5 minutes. Season with salt and pepper. Pour over chicken breasts and serve hot.

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