Home Recipes Tarragon Chicken

Tarragon Chicken

by Erika Nicole Kendall

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

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.

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.

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1 comment

Denice Smith November 19, 2014 - 4:31 PM

I am totally stealing this recipe!!!

Comments are closed.

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