Tarragon Chicken
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Tarragon Chicken calories by ingredient
Introduction
Add the remaining olive oil-tarragon mixture at the final stage of the cooking process to preserve its full-bodied taste and citrus essence. This fast and easy entre is ideal for weeknight guests Add the remaining olive oil-tarragon mixture at the final stage of the cooking process to preserve its full-bodied taste and citrus essence. This fast and easy entre is ideal for weeknight guestsNumber 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
Directions
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