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.
Subscribe to:
Post Comments (Atom)
Key Lime Bars
We love key lime pie. I found this recipe in the April/May issue of Taste of Home. It will be a nice addition to some of our spring and s...
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ...
-
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
No comments:
Post a Comment