See Also: Chicken / Poultry · Cooking Club · Main Dishes
Chicken Breasts with Lemon
From Dorothy McNett's recipes at www.dorothymcnett.com. A perfect way to cook 1-2 chicken breasts to have for salads, sandwiches, casseroles and to just eat with plenty of fresh dark greens. I cook one and serve it on a plate covered with fresh spinach. Drizzle with a bit of olive oil and balsamic dressing. Enjoy your dinner!
1-2 chicken breast halves, skinned and boned
1 teaspoon extra-virgin olive oil (not even necessary, but tasty!)
a little salt and pepper
paprika
1-2 teaspoons lemon juice
tarragon
Wash and pat dry the chicken pieces. With a sharp fillet knife, cut through the thickest areas to flatten the breasts, making them more evenly shaped Arrange them in a flat glass or ceramic dish. Drizzle with the oil, and sprinkle with salt and pepper. Add paprika and squeeze on the lemon juice. Sprinkle with a little tarragon. Cover with a piece of waxed paper. Cook for 4 minutes in microwave. Turn chicken over and cook 1-2 minutes more or until the chicken is delicately done. Timing depends on the thickness of the chicken breasts. Just do not over-cook.
Recipe created 1998-01-12.
