Tarragon Chicken
chicken breast, lemon juice, lemon, tarragon, garlic
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 garlic clove, minced 2 teaspoons minced fresh tarragon 1/8 teaspoon salt
Directions for Tarragon Chicken Recipe
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt. 2. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 chicken breast half)
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