Lemon Tarragon Chicken
Source of Recipe
Marsha
Recipe Introduction
A simple, classic French dish that takes so little time, but makes a great impression.
List of Ingredients
2 medium-size lemons
1 tablespoon chopped fresh tarragon -OR- 1/2 teaspoon dried
2 teaspoons olive oil
sea salt, pepper
1 garlic clove, minced
4 small skinless, boneless chicken breastsRecipe
From 1 lemon, grate enough peel to equal 2 teaspoons. Thinly slice half of second lemon; reserve slices for garnish. Squeeze juice from remaining 3 lemon halves into small bowl. Stir in lemon peel, tarragon, olive oil, salt, pepper, and garlic.
Toss chicken breast halves with the lemon juice mixture. Heat skillet dry over high heat.
Place chicken-breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture in bowl. Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife. Garnish with lemon slices.
Serves 4
*You can bake ahead of time and freeze. Can easily be thawed and warmed in the microwave or oven.
**Low-Carb Friendly
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