Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh tarragon, finely chopped (or 1 tablespoon dried tarragon)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Fresh tarragon leaves (optional)
  • Lemon slices (optional)

Instructions:

  1. In a bowl, whisk together the olive oil, tarragon, garlic, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
  2. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
  3. In a large skillet, heat the butter and olive oil over medium-high heat until melted and hot.
  4. Remove chicken from the marinade and let excess drip off. Sear the chicken in the skillet for about 7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). If the chicken starts to brown too quickly, lower the heat to medium.
  5. Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. Plate the chicken and drizzle with any remaining pan juices. Garnish with fresh tarragon and lemon slices if desired.