Quickie Lemon Tarragon Chicken

Servings

Serving size

4 ounces chicken with sauce

COOKING TIME

30 minutes

This recipe can easily be multiplied and makes good leftovers.

Serve with Wild Rice or Risotto Cakes or Plain Mashed Potatoes or Plain Mashed Potatoes – Low Sodium Version or Wild Rice – Low Sodium Version or Brown and Wild Rice or Brown Rice

AND

Serve with Sauteed Spinach or Pan Grilled Broccoli or Pan Grilled Asparagus or Yellow Squash and Onions or Mushroom Salad or Southern Green Beans

Serve with Brown and Wild Rice or Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Grits or Plain Mashed Potatoes or Risotto Cakes or Wild Rice

AND

Serve with Green Bean and Mushroom Salad or Mushroom Salad or Mustard Vinaigrette Green Beans or Pan Grilled Asparagus or Pan Grilled Broccoli or Sauteed Leeks or Sauteed Spinach or Southern Green Beans

Ingredients

16 ounces Boneless, skinless chicken breast (4 4-ounce filets)

2 Tbsp. Olive oil

1 tsp.. Unsalted butter

2 lemon yields Lemon juice

1 Tbsp. Lemon zest (zest of 2 lemons, minced)

1/2 cup White wine

1/4 cup No salt added vegetable stock (or no salt added chicken stock)

1 Tbsp. Fresh tarragon (minced)

1 tsp.. Cornstarch

1/8 tsp. Salt

1 to taste Black pepper

Instructions

Rinse the chicken breasts and pat dry. Place them between two layers of plastic wrap and pound thin. Salt and pepper the cutlets lightly.

Heat the olive oil and the butter in a large skillet until medium hot. Add the breasts to the pan and quickly brown on both sides.

Add the lemon juice, wine, and tarragon to the pan. Bring the mixture barely up to a boil, stirring frequently. Add a teaspoon of the lemon zest and stir well.

Drop the heat to medium and cover and simmer for 12-15 minutes, stirring occasionally until it reaches an internal temperature of 165 degrees.

Remove the chicken to a plate and cover.

In a small bowl whisk the cornstarch and stock and add it to the pan in a steady stream while whisking constantly.

Continue to cook over medium heat until the sauce thickens. Return the chicken to the pan and let it simmer another few minutes, turning once.

Serve this recipe with one of these starch side dishes.

Brown and Wild Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Grits

Place the water and salt in a large sauce pan over high heat. When the water boils, slowly pour in the grits while whisking continuously. Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently. When the grits are nearly done most of the water will…

Plain Mashed Potatoes

Risotto Cakes

Heat the oil in a medium stock pot over medium heat. Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter. Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent…

Wild Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

AND

Serve this recipe with one of these vegetable side dishes.

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Mustard Vinaigrette Green Beans

Place the water in a medium pot fitted with a steamer basket over high heat. Add the green beans and cover. Cook for about 10 minutes until tender. While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Sauteed Leeks

Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…

Sauteed Spinach

Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…

Southern Green Beans

Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn’t burn. Add the onions and cook for about 2 minutes. Add the green beans, sugar, salt, and pepper. Stir and…