I'll have to serve this when Chris isn't home. He's not a fan of olives. Yes, I know, I married him anyway. This looks delicious and would probably be fabulous with pasta.
2 tbsp. butter
2 tbsp. minced garlic
1 large lemon, juiced
1/2 tsp. dried tarragon
4 boneless skinless chicken breasts
20 pitted green olives
Preheat oven to 350 degrees.
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 in the center of the chicken breast should read at least 165 degrees.
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