This tarragon and yarrow chicken is a saucy dish best served over baked potatoes or roasted vegetables. This recipe is easy to double or triple and will keep in the fridge for a few days.

You will need the following ingredients:

1 medium yellow onion, roughly chopped

1 tbsp butter

1 tbsp cornstarch

2 chicken breasts, cut into 2-inch chunks

½ cup (plus a bit extra) chicken or vegetable broth

1 tsp yarrow flowers

1 ½ tbsp fresh tarragon, roughly chopped

1 tbsp fresh chives, roughly chopped

Salt and pepper to taste 

In a medium pan over low heat, sauté your onion and butter on medium/low heat until the onion has become golden. Once the onions are the appropriate color, add in your cornstarch, chicken, broth, and yarrow. Allow to simmer on medium heat until the chicken has cooked through, adding extra broth as needed. Once chicken is finished cooking, remove from heat and stir in your fresh tarragon, salt, and pepper. Garnish with chives to serve.

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