Pan-Fried Chicken with Tarragon

Elite Training Facility
Print Recipe Pin Recipe
Course Main Course
Servings 4 people
Calories 187 kcal

Ingredients
  

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp dijon mustard
  • 1/8 tsp salt (plus more to taste)
  • 1 lb chicken breast tenders (approximately 12 pieces)
  • 2 tbsp poultry seasoning
  • 1 tbsp dried tarragon (crumbled)
  • 1 tbsp dried garlic
  • 5 oz baby spinach (or spring mix greens)

Instructions
 

  • In a large bowl, whisk together lemon juice, oil, mustard & 1/8 tsp salt.
  • Place chicken between 2 sheets of plastic wrap. Pound the tenders 2 or 3 times until they are 1/4" thick.
  • Mix the poultry seasoning, tarragon, garlic, & 1 pinch of salt. Coat the chicken.
  • Coat a large nonstick skillet with cooking spray and heat on high. Add 4 chicken tenders to hot skillet and cook on medium-high until golden and firm. 1-2 minutes per side. Wipe the pan to remove burned crumbs and repeat the process until all the tenders are cooked.
  • Add the greens to the lemon juice mixture and toss with the dressing.
  • To serve, place 2 cups of the greens on dinner plates and top with 3 chicken tenders.

Nutrition

Calories: 187kcalCarbohydrates: 5.1gProtein: 27gFat: 7.5gFiber: 1.7g
Keyword Chicken, Garlic, Lemon, Mustard, Spinach, Tarragon
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