This is a light, healthy dish that is quick to make on a weeknight for dinner. The original recipe comes from Everyday Food and calls for a 12-inch skillet with a steamer rack. Since I do not own such a pieces of equipment, I opted to bake my chicken and the result was very moist and tender for about the same amount of time. Lettuces leaves placed over the chicken breasts maintain moisture, or at least that is my best guess for their purpose in this recipe, though it may not be necessary when baking.
Tarragon, which is not an herb I use frequently, is a staple in french cuisine. It has a taste similar to basil, without the hint of sweetness, with a slight anise flavor and aroma, but not as sharp or pungent. Tarragon is a great compliment to the lemon and garlic in this recipe.
4 boneless, skinless chicken breasts
1 tbsp olive oil
1/4 cup fresh tarragon leaves, coarsely chopped
3 cloves of garlic, coarsely chopped
1 lemon, rinsed and thinly sliced
1/4 tsp salt
4 large, soft lettuce leaves
2 tsp spicy brown or dijon mustard
Preheat oven to 375F and coat a 13×9 baking dish with olive oil.
Season chicken breasts with salt and arrange in a single layer in the baking dish. Sprinkle tarragon leaves and garlic over chicken. Top each chicken breast with 3-4 think lemon slices. Lay lettuce leaves over chicken, overlapping slightly.
Bake for 25-30 minutes, until chicken is cooked through and no longer pink. Discard lettuce leaves. Arrange chicken on a large serving plate or platter. Pour juices from the baking dish into a small bowl and whisk in mustard. Pour sauce over chicken.
