Chicken Breasts with Tarragon-Shallot Butter
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot. Dovetailing Tip: Cook 4 additional chicken breasts, put them aside before adding the tarragon topping. Use these breasts to shred for Barbecue Chicken Pan Pizza on day 5.
Serving size: 4
Calories per serving: 202
2 tablespoons olive oil
4 boneless skinless chicken breasts, about 8 ounces each
kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon minced tarragon
3/4 teaspoon freshly squeezed lemon juice
1/2 shallot, minced
lemon wedges, for serving
Heat the oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
Add the green beans to a large skillet over medium-high heat and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
Top each chicken breast with a dollop of the butter mixture and serve with green beans and lemon wedges.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.