Tarragon Chicken

I love tarragon, it always makes me feel like a meal is a special occasion. I don't find that many recipes recipes that use tarragon.

This recipe is from Cooking Light 5 Ingredient 15 Minute Cookbook. The chicken was delicious, but I'm increasing the ingredients to make 2x's the flavored oil, when you have something that tastes this good, why skimp (because it was in a light magazine I'm sure.) I accidentally bought chicken tenders instead of breasts, I still pounded them so they were uniform thickness (took about 1 hit.) Cook's Note if you pound out chicken breasts you can only fit 2 in a very large sized pan so you'll need to cook them in 2 batches.

Ethan LOVED this dinner, he said it was like something from a restaurant. I served it with Near East Roasted Chicken & Garlic Rice Pilaf (box mix.)

Tarragon Chicken

4 (6-oz) skinless, boneless chicken breast halves
1/4 teaspoon salt
4 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
4 Tablespoons fresh lemon juice
4 teaspoons minced fresh tarragon
1/4 teaspoon salt
3 garlic cloves

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using the flat side of a meat mallet or small heavy skillet. Sprinkle chicken with salt (1/4 teaspoon salt should be enough for all 4.)

Combine olive oil and the remaining ingredients in a small bowl, stirring well with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 4 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken to pan; cook 2 minutes or until lightly browned. Drizzle 2 teaspoons (or more) oil mixture over chicken. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until chicken is done. Serve remaining sauce drippings over chicken.