1. saute chicken in oil+butter
2. add lots of tarragon
3. pour in a bit of white wine
4. stir
5. add cream (optional)
6. stir again
7. OMNOMNOM

might want to reverse steps 2 and 3 but I'm not sure it's crucial to the process.

also chicken and tarragon pie, but I've never made that so no particular advice.

Tarragon, rosemary, orange; chicken.

oh, and 6a. add salt and pepper. but you knew that.

Here's some links, but so far it looks like i should make my first Bearnaise, tarragon butter, tarragon vinegar and something with chicken and egg. i was hoping to get away without needing to go to the store, but some celery and cream...
...but then i'd need to do some proper shopping and have to think and plan...

I love chicken salad with tarragon. Here's one with cranberries. Here's one with grape and walnuts.

Douse the tarragon in a big bowl with like 1/2 t of bleach to 1 gallon of water. Bring white wine vinegar just to a boil and stuff the tarragon into the bottle from when the vinegar came. Pour the boiling vinegar (presumably through a funnel) back into the bottle. Let steep. Mmmm...tarragon vinegar.

God, I love tarragon. I make altolinguistic's sauce for chicken all the time, but I also add in some dijon mustard with the cream. NOM NOM NOM indeed!

I had quite a delicious tarragon-accented dessert somewhat recently: fresh strawberries in a little sugar syrup with lots of tarragon, layered over coconut ice cream. AMAZING.

All of this tarragon love is making wonder if I missed something all those years ago when I decided I couldn't stand it. Maybe it's time to try again. Thanks for inspiration, y'all!

EGGS! Any kind!

Hey, I asked this same question on MeCha last year! I didn't get very far with too many of the tarragon suggestions. And I'll confess that this spring, I divided my large tarragon bushlet into three, and planted one in a communal herb border, one in a sunny margin, and left the last one in my garden. The extra space is now a rosemary plant.

i tried it with some eggs soon after i saw tangerine's comment. i just shove the most of it in some vinegar and use a little in a poultry stuff. i can definitely seen the appeal, might get some cream tomorrow and use the rest on a chicken, but i don't find it very versatile so far. i like the idea of trying it in baking and sweet things, as i always though of it going with things with vinegar.
i have a story idea about the best vinegar intthe world i should get to sooner than later.
Right now i got too much thyme on my hands and a passel of parsley but basil is still my number one right now. There is no reason i shouldn't have a ridiculous amount of it growing for me except that whole access to sunlight and open dirt.
Rosemary is up top too, i can always find a use for it.