Lemon Tarragon Chicken

Lemon Tarragon Chicken    Serves 4

1 kg boneless, skinless chicken pieces (all about same size)
¼ cup flour
2 tablespoons Bittersweet Tarragon Blend, divided
2 tablespoons butter (or your butter spread) may need a little more if pan becomes dry
½ tablespoon Bittersweet Zesty Garlic or 2 cloves fresh garlic, minced
Juice of one large lemon
1 teaspoon lemon zest
Nice splash of spirits (Bourbon, Brandy, Cognac..) optional

         Prepare chicken into pieces. Put flour and 1 tablespoon Tarragon Blend into Lemon_Tarragon_Chicken_on_platter_1_2.JPGan air tight plastic bag and shake to mix.  Drop chicken in bag, a few pieces at a time, and shake to coat.  Heat skillet add butter and melt.  Add Bittersweet Zesty Garlic (or fresh garlic, if using) and remaining tablespoon of Tarragon. Swirl seasonings into butter for one minute.  Add chicken pieces and brown on all sides. Drizzle lemon juice over chicken (if pan looks dry at this point add a bit more butter) then cover pan and finish cooking chicken, should be about 10 minutes. Remove chicken to heated platter and keep warm.  Add lemon zest to pan and then spirits. De glaze pan with this liquid (if not using spirits, use more lemon juice) for one minute and then pour over chicken and serve immediately.

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