Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

4

Nutrition Profile:

Sesame-Free

Diabetes-Appropriate

Nut-Free

Soy-Free

High-Fiber

High-Protein

Egg-Free

Gluten-Free

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Ingredients:

- 2 (8-ounce) boneless, skinless chicken breasts

- 1/2 teaspoon salt, divided

- 2 tablespoons extra-virgin olive oil

- 1 medium lemon, sliced into 1/8-inch rounds

- 1 tablespoon fresh thyme leaves

- 1 1/2 teaspoons chopped fresh rosemary

- 2 tablespoons lemon juice

- 1/2 teaspoon cracked black pepper

- 2 tablespoons unsalted butter, cut into pieces

- 1 tablespoon chopped fresh tarragon

Directions:

1. Preheat the oven to 425°F.

2. Pat the chicken breasts dry with paper towels and sprinkle with 1/2 teaspoon salt.

3. Heat the olive oil in a large ovenproof skillet over medium-high heat.

4. Add the chicken breasts and cook undisturbed until golden brown on the bottom, about 4-5 minutes.

5. Flip the chicken and arrange the lemon slices around the chicken in the pan.

6. Sprinkle the chicken with thyme and rosemary.

7. Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F, about 8 minutes.

8. Transfer the chicken and lemon slices to a cutting board and let rest for 5 minutes without wiping the pan clean.

9. Heat the lemon juice, black pepper, and the remaining 1/8 teaspoon salt in the pan over low heat.

10. Whisk in the butter one piece at a time until melted and a sauce forms, for about 45 seconds to 1 minute.

11. Remove from heat and stir in the tarragon.

12. Slice the chicken breasts in half and serve drizzled with the sauce.