This tasty entree from Chef Heather is sure to delight dinner guests. The featured culinary herb, fresh tarragon, can be found at Koinonia Farm. And what local dish is complete without Maryland’s famous jumbo lump crabmeat… a summer favorite!
Chicken Tarragon
2 chicken breasts butterflied
1 oz. marsala wine
1 cup chicken stock oz.
4 oz. heavy cream
2 cups chopped Roma tomatos
chopped garlic
spinach
shallots
fontina cheese
shiitake mushrooms, sliced
proscuitto ham, sliced thin
jumbo lump crabmeat
sea salt & pepper
Stuff raw chicken with prosciutto ham, fontina cheese & spinach. Lightly
flour and saute in frying pan with mushrooms, garlic & shallots. Deglaze
with marsala wine. Add chicken stock, tomatoes, tarragon & cream, salt &
pepper to taste. Reduce until chicken is cooked through and sauce has
thickened through reduction. Add crabmeat & serve.