Saturday, February 28, 2015

Lemon Tarragon Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins


  • Servings: 4
  • 4 boneless skinless chicken breasts (pounded to 1/4 inch thick)
  • salt and pepper
  • 2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 4 teaspoons lemon juice


  • 1 preheat oven to 450. tear off four sheets of aluminum foil (about 12 by 18 inches). place a chicken breast on the lower half of each sheet.
  • 2 season with salt and pepper. top with sliced mushrooms.
  • 3 in a small bowl, combine butter, shallot, tarragon, salt and lemon juice; mix well and divide evenly over chicken and mushrooms.
  • 4 fold upper half of foil sheet over ingredients, make a series of locked folds to seal, allowing space for heat circulation and expansion.
  • 5 bake for 20 minutes on baking sheet. to serve, cut an x in the top of the packet and fold the foil back, being cautious of the steam.

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