- 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.
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, rubs can be applied just before cooking or up to several hours ahead.