Chicken in a Creamy Fiddlehead Sauce

Ingredients 0/10

Step 1

Combine together 1/4 cup of Italian salad dressing, some Greek seasoning, and a bit of garlic in a bowl. Toss the chicken in this mixture until it’s well coated, then cover and pop it in the fridge to marinate for at least 15 minutes—or even overnight if you have the time.

Step 2

While the chicken marinates, bring a large pot of salted water to a boil. Drop in the fiddleheads and cook them just until they turn a bright green, about 2 minutes. Drain them and immediately dunk them in a bowl of ice water to stop the cooking. Once they’re cool, drain again and set aside.

Step 3

Heat a little vegetable oil in a skillet over medium-high heat. Take the chicken out of the marinade, discard any leftover marinade, and cook the chicken in the skillet, turning occasionally, until it’s golden and cooked through—this should take around 15 minutes. When done, transfer the chicken to a serving dish and keep it warm.

Step 4

In the same skillet, add the fiddleheads along with the remaining 1/4 cup of Italian dressing, some white wine, and a spoonful of brown sugar. Cook and stir this mixture until the fiddleheads are tender, which usually takes about 7 minutes.

Step 5

In a small bowl, whisk together some flour and water until smooth, then stir this into the skillet. Let the sauce simmer for about 5 minutes until it thickens up. Taste and season with salt and pepper as needed.

Step 6

Finally, spoon the creamy fiddlehead sauce over the chicken and serve right away.