Ingredients

44 6oz boneless/skinless chicken breasts pounded to 1/4 inch

2 TB extra virgin olive oil

1 tsp grated lemon rind

2 TBSP fresh lemon juice

1 garlic live minced

2 tsp fresh tarragon

1/8 tsp salt

Preparation

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt. 2. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture 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; serve immediately.

Cooking Light Fresh Food Fast, Oxmoor House 2009