One of my favorite ways to use fresh tarragon is in a creamy sauce like this one.  This type of sauce is made in a traditional way by first deglazing the pan you use to sear the chicken itself.  You deglaze in stock and wine to scrape up any of the yummy brown bits from the pan, then add in chopped shallots, and finally, you enrich the sauce with mustard, fresh tarragon and a bit of low-fat sour cream.  Lovely over these seared chicken breasts, but I imagine this sauce would be very tasty over seared scallops as well.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/252589/tarragon-chicken/)

Tagged: chicken, chicken breasts, Eating Well, fresh tarragon, shallots, sour cream, stock, tarragon, tarragon chicken, white wine