Lemon Herb Chicken
There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2004
- 4 skinless, bone-in chicken breast halves (8 to 9 ounces each)
- 1/4 cup fresh tarragon leaves
- 3 cloves garlic, minced
- Coarse salt
- 1 thinly sliced lemon
- 4 large, soft lettuce leaves
- 2 teaspoons Dijon mustard
Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.
In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).
Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.