Creamy Chicken and Fiddleheads

This creamy chicken recipe, featuring fiddlehead ferns and a sauce of white wine, brown sugar, and Italian salad dressing, is a stunning dish for company.

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 339 Calories

Ingredients

• 1 teaspoon vegetable oil
• 3 tablespoons all-purpose flour
• 1 cup cold water
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 3 cloves garlic, crushed
• 1 teaspoon Greek seasoning
• 2 cups fiddlehead ferns, ends trimmed
• 0.25 cup brown sugar
• 0.33333334326744 cup white wine
• 0.5 cup Italian salad dressing, divided

Recipe Instructions

Step 1

Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.

Step 2

Whisk together 1/4 cup Italian salad dressing, garlic, and Greek seasoning in a glass or ceramic bowl until well combined. Add chicken; turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 15 minutes or up to overnight.

Step 3

Bring a large pot of lightly salted water to a boil. Cook fiddleheads in boiling water until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain well and set aside.

Step 4

Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, discard marinade, and fry chicken in hot oil, turning occasionally, until golden brown on the outside and no longer pink in the center, about 15 minutes. Remove chicken from the skillet and place into a serving dish; keep warm.

Step 5

Whisk together cold water and flour in a small bowl until well combined; stir into fiddleheads. Bring sauce to a simmer and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper.

Step 6

Pour fiddleheads with sauce over chicken breasts and serve hot.