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Gallery Lemon Herb Chicken Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 4 skinless, bone-in chicken breast halves (8 to 9 ounces each) 1/4 cup fresh tarragon leaves 3 cloves garlic, minced Coarse salt 1 thinly sliced lemon 4 large, soft lettuce leaves 2 teaspoons Dijon mustard
Cook’s Notes Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, rubs can be applied just before cooking or up to several hours ahead. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.
Gallery Lemon Herb Chicken
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Lemon Herb Chicken
Lemon Herb Chicken
Lemon Herb Chicken
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 4 skinless, bone-in chicken breast halves (8 to 9 ounces each) 1/4 cup fresh tarragon leaves 3 cloves garlic, minced Coarse salt 1 thinly sliced lemon 4 large, soft lettuce leaves 2 teaspoons Dijon mustard
Directions
Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.
In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).
Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.
Cook’s Notes Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, rubs can be applied just before cooking or up to several hours ahead. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.
Cook’s Notes
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, rubs can be applied just before cooking or up to several hours ahead. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.
Reviews (5)
Add Rating & Review
Reviews (5)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 04/09/2008 Could you use a vegetable steamer for this recipe? I have one with my rice steamer that I am going to try. I'll let you know if this works.
Martha Stewart Member Rating: Unrated 02/27/2008 what is a rack fourteen here, need to make this for home econ. PLEASE HELP ME NEED TO PLAN THIS AS SOON AS POSIBLE.
Martha Stewart Member Rating: Unrated 02/21/2008 How do you make this when you don't have a rack for your pan?
Martha Stewart Member Rating: Unrated 01/02/2008 I've made this! It's very tender
Martha Stewart Member
Rating: Unrated 04/09/2008
Could you use a vegetable steamer for this recipe? I have one with my rice steamer that I am going to try. I’ll let you know if this works.
Rating: Unrated
Rating: Unrated 02/27/2008
what is a rack fourteen here, need to make this for home econ. PLEASE HELP ME NEED TO PLAN THIS AS SOON AS POSIBLE.
Rating: Unrated 02/21/2008
How do you make this when you don’t have a rack for your pan?
Rating: Unrated 01/02/2008
I’ve made this! It’s very tender
All Reviews for Lemon Herb Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Herb Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
