Creamy Chicken And Fiddleheads Recipe

Name: Creamy Chicken And Fiddleheads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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; 1/3 cup white wine; 1/4 cup brown sugar; 3 tablespoons all-purpose flour; 1 cup cold water; salt and ground black pepper to taste

Servings: persons

1/2 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
1/3 cup white wine
1/4 cup brown sugar
3 tablespoons all-purpose flour
1 cup cold water
salt and ground black pepper to taste

1
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.
2
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.
3
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.
4
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.
5
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.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup Italian salad dressing, divided, 1 teaspoon Greek seasoning, 3 cloves garlic, crushed, 4 skinless, boneless chicken breast halves, and more.

Yes, Creamy Chicken And Fiddleheads falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken And Fiddleheads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions