Indiana Artisan

Tuscan Maple Tarragon Chicken


  • 1/4 cup cherry juice (or a cherry juice blend)
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons cornstarch
  • 2/3 cup 100% Pure Maple Syrup
  • 2/3 cup frozen unsweetened tart cherries, thawed & drained well 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon finely grated orange zest
  • 2/3 cup King Arthur All-Purpose Flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg white
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely minced fresh tarragon
  • 4 boneless, skinless chicken breast halves (4 - 6 ozs. each) 4 tablespoons canola oil
  • 1/3 cup chopped pistachio nuts


Stir first 3 sauce ingredients together in 1 quart saucepan. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in remain- ing sauce ingredients.

Bring to a boil. Cover and keep warm.

In pie plate, stir flour, cornstarch, salt and pepper together. In second pie plate, whisk egg white with zest and tarragon until white is foamy. Dip each chicken piece in egg, coating both sides well, then dredge in flour mixture, again coating both sides.

In large skillet over medium heat, fry chicken in hot oil 5 minutes per side or until golden brown and cooked through (160° F). Serve each chicken piece topped with a spoonful of sauce and a sprinkling of pistachio nuts. Pour ex- tra sauce in a bowl; top with remaining pistachios and serve on the side.

Yield:  4 servings