...@Plakakia, as promised, here’s my recipe with lots of tarragon: The jungle in my garden has a name: French tarragon!🌱🌱🌱 To thin it out a bit, it’s time once again for my delicious tarragon chicken breast recipe! I blend tarragon, garlic, black pepper, and olive oil in a blender to make a thick paste, then generously coat the chicken breasts with it. I let them marinate in a vacuum-sealed bag for 2–3 days, then scrape off the herb paste and cook the meat using the low-temperature method! I’ll probably serve it with asparagus—I’m already looking forward to it! 👌👌👌 If there’s a glass of Sauvignon Blanc sitting around somewhere, that’ll be part of the meal too 🥂🥂🥂