Pan-Fried Chicken with Tarragon
Servings: 4 people
Calories: 187kcal
Ingredients
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1/8 tsp salt (plus more to taste)
- 1 lb chicken breast tenders (approximately 12 pieces)
- 2 tbsp poultry seasoning
- 1 tbsp dried tarragon (crumbled)
- 1 tbsp dried garlic
- 5 oz baby spinach (or spring mix greens)
Instructions
- In a large bowl, whisk together lemon juice, oil, mustard & 1/8 tsp salt.
- Place chicken between 2 sheets of plastic wrap. Pound the tenders 2 or 3 times until they are 1/4" thick.
- Mix the poultry seasoning, tarragon, garlic, & 1 pinch of salt. Coat the chicken.
- Coat a large nonstick skillet with cooking spray and heat on high. Add 4 chicken tenders to hot skillet and cook on medium-high until golden and firm. 1-2 minutes per side. Wipe the pan to remove burned crumbs and repeat the process until all the tenders are cooked.
- Add the greens to the lemon juice mixture and toss with the dressing.
- To serve, place 2 cups of the greens on dinner plates and top with 3 chicken tenders.
Nutrition
Calories: 187kcal | Carbohydrates: 5.1g | Protein: 27g | Fat: 7.5g | Fiber: 1.7g
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