Tarragon Chicken
Serve with rice pilaf and a green salad.

Servings: 4

• 4 skinless, bone-in chicken breast halves (2 to 1 1/2 pounds total)
• 1/4 cup fresh tarragon leaves*
• 3 cloves garlic, minced
• Salt
• 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 hot.

Sprinkle tarragon 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.

Per Serving: 140 Calories; 2g Fat (10.9% calories from fat); trace Saturated Fat; 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 110mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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