Chicken Tarragon

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 2 tablespoons Tarragon Infused Olive Oil
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 2 teaspoons minced fresh tarragon (or 1/2 teaspoon dried)
• 1/8 teaspoon salt

How to Make It

Step 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.

Step 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.