Lemon Tarragon Chicken Medallions
- 3 large boneless skinless split chicken breasts
- 3/4 cup flour
- 1 Tbl Mrs. Dash (original)
- 1/4 tsp pepper
- 1/4 cup olive oil
- 1 lemon
- 3 Tbl butter
- 2 tsp crushed dried tarragon (or 3 tsp fresh)
- Prepare chicken by cutting each split breast on the bias to create 1/2" x 2" (approximate) medallions. Heat half the oil in large skillet over med to med high heat. Mix flour, pepper and Mrs. Dash in a gallon zipper bag and shake medallions in 2 batches until covered. Cook medallions in two batches until golden on both sides and cooked through, adding oil as needed. Reserve cooked medallions on heated platter in a pre-warmed oven. Pour excess oil and grease from pan but reserve browned bits stuck to the bottom. Melt butter in the pan and add tarragon and the juice of one lemon (take about 4 paper thin slices from the middle of the lemon for garnish). Reduce lemon-tarragon-butter mixture for about 1 to 1 1/2 minutes and pour over medallions. Garnish with thin lemon slices and serve.
chicken breasts, flour, tbl, pepper, olive oil, lemon, tbl butter, tarragon
Taken from www.epicurious.com/recipes/member/views/lemon-tarragon-chicken-medallions-52275801 (may not work)