Saturday, July 31, 2010

Chicken with Tarragon...

or "We've got chicken and I don't know what to do with it, so, hey what else is in the fridge?!"

I've been really enjoying the last few months in the kitchen. I've enjoyed planning the meals, making the grocery lists, and cooking. It's not that I didn't cook before, I did, but there's just something so difficult about cooking for one. Especially since I hate leftovers. Today, though, I took chicken out of the freezer without knowing what I was going to do with it. I just ended up throwing it together with some herbs, etc, and some steamed vegetables, but it was a really tasty conglomeration.

I had the fiancĂ© pound the chicken breasts with the meat mallet first. They were still a little frozen, so they weren't quite as pliable as I wished, but it turned out nicely. We were going for a thickness of around 1/4 inch, didn't quite get it that thin, but hey, it still tasted amazing. After he finished with this, I sprinkled some sea salt over the chicken.

I made a sauce for the chicken and then pan fried it. Simple, but delicious.

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh tarragon
1/8 teaspoon salt

Whisk all ingredients for the sauce together in a small bowl. Heat a large skillet over medium-high heat.

Add 2 teaspoons of the sauce to the pan, spreading evenly over the bottom of pan with a spatula. Add chicken, cook 2 minutes. Drizzle chicken with 2 teaspoons of the sauce mixture. Turn chicken over, cook 2 minutes. Drizzle remaining sauce over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken and serve immediately.

You'll notice I only did two pieces of chicken, but the sauce would easily cover 4 chicken breasts.
Such an easy recipe, with a gorgeous finished product. The chicken had a nice golden color and was moist and very tasty. Definitely something you could throw together in a matter of minutes and still have an impressive dish. 

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