Tarragon Chicken

What You'll Need

• foor (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• tow tablespoons extra-virgin olive oil
• one teaspoon grated lemon rind
• tow tablespoons fresh lemon juice
• one garlic clove, minced
• tow teaspoons minced fresh tarragon
• 1/8 teaspoon salt

How to Make It

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.
2. Sprinkle chicken evenly with 1/4 teaspoon salt.
3. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk.
4. Heat a large nonstick skillet over medium-high heat.
5. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula.
6. Add chicken; cook 2 minutes.
7. Drizzle chicken with 2 teaspoons oil mixture.
8. Turn chicken over; cook 2 minutes.
9. Drizzle remaining oil mixture over chicken; reduce heat to low.
10. Cover and cook 2 minutes or until done.
11. Transfer chicken to a serving platter.
12. Pour pan drippings over chicken; serve immediately.