Tarragon Chicken

(originally made 4/2010)


Chicken again?   Yep, that's what Tim said after I told him what was for lunch today.   The weather was iffy, I'm itching to grill but it's been windy and rainy.    I needed a recipe that was different, but still simple to prepare indoors.    I definitely recommend Cooking Light's Fresh Food Fast cookbook, I've made several recipes from it in the past few weeks and have added all but one of them to our favorites binder. 


No major changes to this one, except that I used Penzey's dried French tarragon instead of fresh and sprinkled a tiny bit more over the finished chicken.

                     
* Exported from MasterCook *

                             Tarragon Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless -- (6-ounce) 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 -- used Penzey's dried
     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.

Yield:  4 servings (serving size: 1 chicken breast half)
CALORIES 251 (33% from fat); FAT 9g (sat 1.6g,mono 5.5g,poly 1.5g); IRON 1.3mg; CHOLESTEROL 99mg; CALCIUM 23mg; CARBOHYDRATE 1.1g; SODIUM 329mg; PROTEIN 39.4g; FIBER 0.1g

Cooking Light Fresh Food Fast

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