Chicken Tarragon Omelet

I don’t use tarragon often.  In fact, I can probably count on one hand the number of times I have used it.  It’s not that I don’t like it, quite the contrary, I really love it.  But I love it like riding a rolling a coaster – not something I do every day or even that often, but when I do, wow, it’s really fun and makes me smile ear-to-ear.

Here’s my recipe for a Chicken Tarragon Omelet – serves one for a day when everyone is out of the house and you are gifted the precious treasures of time, privacy, and silence…Or double, triple, quadruple the recipe for a Sunday brunch with the family…or better yet, why don’t you and your friends all take a day off work (better yet, play hooky), whip up a hearty breakfast at home, crack open some Prosecco, and spend the day catching up, laughing, and spending time together.  Trust me, it’s worth it.  And you won’t regret it.

ingredients (for each omelet)IMG_31861 chicken thigh, deboned and cubed

3 green onions, sliced (reserve a few slices to garnish)

1 tbsp. extra-virgin olive oil

5 leaves fresh tarragon

1 egg

1/4 cup milk

2 slices brie

salt and pepper to taste


In a small skillet, heat the olive oil over medium and once hot, add the cubes of chicken.  IMG_3187Sauté for about 5 minutes and add the green onion.  Continue to cook over medium for an additional five minutes.  IMG_3189While cooking, in a small bowl, add one egg, the milk, and the chopped tarragon.  Mix well and add to the skillet.IMG_3191Cover all of the chicken pieces and reduce heat to medium low.  IMG_3194As the omelet cooks for about five minutes (it will bubble and firm up), push down the sides using a spatula.IMG_3197When the egg is cooked (you will no longer see liquid, and it won’t ‘jiggle’), place the slices of brie on one side of the omelet.  Continue to cook for a few minutes before flipping half of the omelet over onto the other half and cook for an additional few minutes to melt the brie.  IMG_3198I made a quick fruit compote to accompany the omlette by cooking down black apricots, ginger, and mint  (It’s kind of like the turkey and cranberry combo).  Serve compote on the side and garnish the omelet with the reserved slices of green onion.  Buon apetito!IMG_3202


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