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Prep Time: 4 Minutes Cook Time: 7 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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 |
Directions:
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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