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Tarragon Chicken

Photo: Oxmoor House
Prep time 4 mins
Cook time 7 mins
Yield 4 servings (serving size: 1 chicken breast half)
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 chicken entre is ideal for weeknight guests.

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

Nutrition Information

  • calories 251
  • caloriesfromfat 33 %
  • fat 9 g
  • satfat 1.6 g
  • monofat 5.5 g
  • polyfat 1.5 g
  • protein 39.4 g
  • carbohydrate 1.1 g
  • fiber 0.1 g
  • cholesterol 99 mg
  • iron 1.3 mg
  • sodium 329 mg
  • calcium 23 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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