Tarragon Chicken

Photo: Oxmoor House

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.

Yield: 4 servings (serving size: 1 chicken breast half)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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.
Note:

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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