Creamy Chicken and Fiddleheads

Ingredients

• 0.5 cup Italian salad dressing, divided
• 3 cloves garlic, crushed
• 1 teaspoon Greek seasoning
• 4 skinless, boneless chicken breast halves
• 2 cups fiddlehead ferns, ends trimmed
• 1 teaspoon vegetable oil
• 1/3 cup white wine
• 0.25 cup brown sugar
• 1 cup cold water
• 3 tablespoons all-purpose flour
• salt and ground black pepper to taste

Steps

1. 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. 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. 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. 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. 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. Pour fiddlehead sauce over chicken breasts; serve hot.