Creamy Chicken And Fiddleheads Recipes

CREAMY CHICKEN AND FIDDLEHEADS

Creamy Chicken and Fiddleheads image

A delicious and different way to serve fiddlehead ferns. This is easy to make and a great main dish for company.

Provided by Lana

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup Italian salad dressing, divided
1 teaspoon Greek seasoning
3 cloves garlic, crushed
4 skinless, boneless chicken breast halves
2 cups fiddlehead ferns, ends trimmed
1 teaspoon vegetable oil
⅓ cup white wine
¼ cup brown sugar
3 tablespoons all-purpose flour
1 cup cold water
salt and ground black pepper to taste

Steps:

Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside.
Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
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.
Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 25.5 g, Cholesterol 67.2 mg, Fat 12.6 g, Fiber 0.3 g, Protein 27.8 g, SaturatedFat 2.3 g, Sodium 670.5 mg, Sugar 16 g

"CREAMY" FIDDLEHEAD SOUP

This is a tasty springtime soup that is so delicious, We love fiddleheads here , and it's nice to have a few different recipes to use them. The soup is very good.

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 tablespoons butter or 2 tablespoons oil
4 cups chicken stock
1 1/2 cups potatoes, peeled, diced
2 cups cleaned fiddleheads
1 bay leaf
salt and pepper, ot taste
1 1/2 cups milk
yogurt
grated lemon rind or chives

Steps:

In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.

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