Creamy Chicken and Fiddleheads

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk ¼ cup Italian salad dressing, garlic, and Greek seasoning together in a glass or ceramic bowl until well combined. Add chicken; turn to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 15 minutes to overnight.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Fill a large bowl with ice and cold water. 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 until cold to stop the cooking process, 2 to 3 minutes. Drain well; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat oil in a large skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to the skillet; cook, turning occasionally, until golden brown outside and no longer pink in centers, about 15 minutes. Transfer chicken to a serving dish; keep warm.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add fiddleheads, remaining ¼ cup Italian salad dressing, white wine, and brown sugar to the same skillet; cook and stir until fiddleheads are tender, about 7 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Whisk 1 cup cold water and flour together in a small bowl until well combined; stir into fiddleheads. Bring sauce to a simmer; continue cooking until sauce thickens, about 5 minutes. Season with salt and black pepper.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour fiddlehead sauce over chicken breasts; serve hot.'}

📊 Nutrition Facts

Per serving (4 servings total)