LEMON HERB CHICKEN

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Lemon Herb Chicken image

There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 218 g, Fat 2 g, Fiber 1 g, Protein 43 g

*** Explore more Lemon Herb Chicken Recipes »

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