Tarragon Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
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
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.
From Cooking Light Fresh Food Fast, Oxmoor House
2009
Serving Size: 1 chicken breast half
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.
From Cooking Light Fresh Food Fast, Oxmoor House
2009
Serving Size: 1 chicken breast half
Nutritional Info Amount Per Serving
- Calories: 234.6
- Total Fat: 9.7 g
- Cholesterol: 91.3 mg
- Sodium: 80.2 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.2 g
- Protein: 33.9 g
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