“Chicken breasts are sauteed in seasoned juice and then baked with juice and olives.” - by Nanacooks
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
- Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition
Amount Per Serving (4 total)
- Calories
- 216 cal
- 11%
- Fat
- 11.2 g
- 17%
- Carbs
- 4.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (62)
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"This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned a..." See morend crispy chicken. Therefore, I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then, turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons, I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate."
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