I didn't follow the recipe exactly, but used it as a base for my own additions. Double the garlic, remove the chicken and keep warm elsewhere, deglaze the pan first with a little chicken broth and then with white wine. I used dried tarragon and juice from Meyer lemons added to the liquid in the skillet. Reheat the chicken in the skillet with the broth then pour the broth over the cutlets when served. If I'd used meat market chicken instead of Perdue it would have been outstanding...there's just no comparison. As with a lot of CL recipes, this has a lot of ideas for improvising. And we'll definitely do it again with better quality chicken.
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.
More From Oxmoor House
- Calories: 251
- Calories from fat: 33%
- Fat: 9g
- Saturated fat: 1.6g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1.5g
- Protein: 39.4g
- Carbohydrate: 1.1g
- Fiber: 0.1g
- Cholesterol: 99mg
- Iron: 1.3mg
- Sodium: 329mg
- Calcium: 23mg
- 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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