bone-in chicken breast halves (2 to 1 1/2 pounds total)
1/4 cup fresh tarragon leaves*
3 cloves garlic, minced
1 lemon, washed and thinly sliced
4 large, soft lettuce leaves (Boston lettuce leaves work fine)
2 teaspoons Dijon mustard
Place chicken breast halves in a single layer on a heatproof pie plate
that will fit into your Dutch oven and allow you to remove it even when
leaves and garlic over chicken; season with salt. Arrange lemon slices
on top. Lay lettuce leaves over chicken.
In a large Dutch oven 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
to the pot as needed).
Transfer chicken to serving plates; discard lettuce. Retain chicken pan
juices and pour hot juices into a small bowl. Whisk in mustard to form
sauce. Spoon sauce over chicken and serve immediately.
* 2 teaspoons dried
may be substituted for fresh tarragon.