A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce. Ph: Sue Moran
Are you mourning the end of summer already? Don't! Fall is such a wonderful season for foodies and gourmets! So we might need to remember to close the windows at night and throw on a sweater. So what! Early fall is the best of both worlds - we still have lovely daytime temperatures that allow us those walks on the beach, and cooler night temperatures give us the chance to add heartier ingredients, autumn-y spices, and finally, FINALLY turn the oven on! It's time to bring out the big guns (by which we mean, roasting pans, basters, oven mitts, intense ingredients like Dijon mustard, etc.).
Fear not, fellow foodies, we’ve found the perfect dish to transition us to fall: Roast Chicken Breast With Tarragon and Dijon Mustard Sauce, compliments of contributor Sue Moran, from The View From Great Island.
The Recipe: Intense Dijon Mustard and Bright Fresh Tarragon
Intense and bright: Dijon mustard and fresh tarragon. Ph: GourmetFoodStore / Sue Moran
This recipe is everything we could want for a transitional dish - it's hearty without being heavy, flavorful without being cloying, and the combination of creamy Dijon mustard sauce with aromatic tarragon is both bright and fresh. The recipe calls for chicken breasts (dish bonus: lots of healthy protein there), but you could just as easily use the delicious tarragon and Dijon mustard sauce with any fresh white fish that's available at your grocery store (Sue recommends haddock, cod or tilapia).
What to serve this with: a medley of seasonal fall produce, of course! You could try roasting parsnips and carrots, like Sue did, or any other colorful veggie you choose. If you want a bit more oomph, try adding a start for a side dish, like couscous, wild rice or even quinoa.
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Want more recipes from Sue? Visit her website at www.theviewfromgreatisland.com.