No justification for this.
Instead take ten minutes to poach some chicken and prepare tarragon sauce OR enjoy a tarragon crusted scallop or two.
Sauce
Boil up 1 cup bouillon from scratch[if time permits], from a box or from a cube. (We've all read the cookbooks, we know scratch is best, but save it for when you have time.)
Add 1/2 cup creme fraiche; simmer 'til thickened. Adjust quantity as needed.
Add 1/4 cup chopped fresh tarragon.
Simmer for a couple of minutes.
Season with fresh ground black pepper, if desired. Yes, get yourselves a pepper mill!
Serve with a simple side- rice, orzo, etc.
Tarragon Crusted Scallops
Saute: 1 tbsp butter, 1 clove garlic.
Add 1/4 cup chopped tarragon.
Add 1/4 cup bread crumbs. (bonus points if you grate the bread yourself)
Saute further 5 minutes.
Can cool for future use.
Sear scallops.
Top with bread crumb mixture.
Finish in a 400C oven for 5 minutes.
