Creamy Chicken and Fiddleheads

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Lana 0

"A delicious and different way to serve fiddlehead ferns. This is easy to make and a great main dish for company."
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55 m servings 339 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
  2. 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 for several minutes until cold to stop the cooking process. Drain well and set aside.
  3. Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
  4. Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.
  5. Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


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My husband really enjoyed it, but rates it a 4. I didn't have Greek spices, so I added parsley and rosemary. I will make this again.

I had never cooked with fiddleheads before, so I followed the recipe exactly and it was great! Looking forward to having it again.

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