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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.

Reviews (5)

Rating: Unrated
04/09/2008
Could you use a vegetable steamer for this recipe? I have one with my rice steamer that I am going to try. I'll let you know if this works.
Rating: Unrated
04/09/2008
Could you use a vegetable steamer for this recipe? I have one with my rice steamer that I am going to try. I'll let you know if this works.
Rating: Unrated
02/27/2008
what is a rack fourteen here, need to make this for home econ. PLEASE HELP ME NEED TO PLAN THIS AS SOON AS POSIBLE.
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Rating: Unrated
02/21/2008
How do you make this when you don't have a rack for your pan?
Rating: Unrated
01/02/2008
I've made this! It's very tender