1-Gather all ingredients and tools: including fresh tarragon, protein choice, olive oil, garlic, and lemon juice. Wash and dry the tarragon leaves thoroughly to remove any impurities and preserve their glossy green appearance.

2-Prepare the protein: by trimming excess fat and cutting it into even pieces for uniform cooking; marinate with minced garlic, lemon juice, and chopped tarragon for 15 minutes to enhance flavor and allow the herb’s aroma to infuse deeply.

3-Heat olive oil in a pan over medium heat. Add the marinated protein and cook evenly, about 5-7 minutes each side for chicken, while adjusting timing for other proteins to prevent overcooking and maintain tenderness.

4-During the last 2 minutes of cooking, add additional chopped tarragon and a splash of lemon juice to intensify aroma and taste, as this preserves the herb’s volatile oils and avoids bitterness from high heat.

5-For vegan or gluten-free adaptations, replace the protein accordingly, such as using tofu, and monitor cooking times to ensure everything is perfectly done without losing the dish’s distinctive profile.

6-Plate the tarragon-infused dish, garnish with fresh tarragon sprigs and a lemon wedge, and serve immediately for the best flavor and texture, allowing the herb’s culinary history in dishes like béarnaise to shine through.