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Tarragon Chicken


    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


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.

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