I have a new favorite chicken dish that I just have to share! Genna really liked this one (which is exciting , but Hannah kept saying, "I like the pink chicken better." The "pink chicken" is not undercooked chicken, as you might think, just chicken that I marinate in Raspberry Vinaigrette and bake in a foil pouch. Not my personal favorite, but it is easy. Anyway, here is the recipe for the Tarragon Chicken that I got out of a Cooking Light cookbook.
Chicken breast, already thinly sliced (or you can pound the regular stuff)
2 Tbs Olive Oil
1 1/2 tsp Tarragon
2 Tbs Lemon juice (and 1 tsp zest if you have it)
Garlic (1 clove chopped fresh, or a little crushed from a can)
salt and black pepper
I just put the last 5 ingredients into the pan and sauted the chicken in it for 2 mins on each side and then a couple more until it was cooked through. It takes 15 minutes total tops! I served it with Garlic Couscous which complimented it very nicely. Let me know if you try it out! I am a huge tarragon fan!