A delicious and different way to serve fiddlehead ferns. This is easy to make and a great main dish for company.



Recipe Summary

5 mins
35 mins
15 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

339 calories; protein 27.8g 56% DV; carbohydrates 25.5g 8% DV; fat 12.6g 19% DV; cholesterol 67.2mg 22% DV; sodium 670.5mg 27% DV. Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
It was nice to find something creative to do with fiddleheads as all I ve ever done is steam them as a side and they are a bit strong that way. I followed the recipe but missed the splitting of the Italian salad dressing so just used the marinade in the making of the sauce. It did make it a little lumpy though. I found the fiddleheads too crunchy - especially since I am trying to convince family members to eat them. Next time I think I will steam them for at least 5 minutes instead of boiling them for two. The sauce was nice. Also although it didn t say to in the recipe after starting to fry the chicken breasts I decided to cut them into smaller pieces so they were easier to manage. Made the serving more presentable too. Had some rice on the side and some partridgeberry sauce (similar to cranberry). Lovely meal but family not convinced yet!?? Read More
Rating: 5 stars
I had never cooked with fiddleheads before so I followed the recipe exactly and it was great! Looking forward to having it again. Read More