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Did You Know...
...that in the past tarragon was used to prevent scurvy?
Lately, I've been thinking alot about what I put into my body and how it affects my life. Physically I haven't been myself lately and I'm pretty sure it's due to the horrible allergic reactions I've been having to this planet these last few months. (I mean, really? Who sneezes 8 times in a row? Really.) So I finally sat back and said to myself "Self, what can you do to change your lot in life?" Thankfully, no one answered back, but I did start to think of different ways to cleanse and clarify my whole being. I am going to be starting a detox program tomorrow, so I am preparing my family for it now. ("Kiddies, hubby, mommy might be a veeeery scary woman for a few days. Don't try and be a hero. Hiding from me is okay.") So in honor of my going off into the wildness to find myself, I am leaving you ladies and gentlemen a recipe that is good for you, easy as all get out to make and wonderfully delicious. Enjoy!
Pan-Fried Chicken with Tarragon (ah ha! Now my D.Y.K makes sense to you all right?)
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp Dijon mustard
Salt to taste
1 lb. chicken breast tenders (12 to 16 tenders)
2 Tbsp poultry seasoning (I use Goya Adobo - it's got everything in it)
1 Tbsp dried tarragon, crumbled
1 Tbsp dried garlic
1-2 pinches salt (taste it and add more if you like that sort of thing)
8 c (5 oz) loosely packed baby salad greens (or whatever lettuce greens are in the kitchen)
1. In a bowl, whisk all of the dressing ingredients and set aside so they can mingle and get to know each other better.
2. Place the chicken between two sheets of plastic wrap. With kitchen mallet (or bottom of a heavy saucepan) pound tenders a few times to a thin and measly 1/4 inch thickness. This thinness will make it cook in a whole lotta less time.
3. In a medium bowl, mix poultry seasoning, tarragon, garlic, and salt. Coat chicken with mixture.
4. Coat large nonstick skillet with cooking spray and place on high. When pan is hot, add 4 to 5 chicken tenders and cook on medium-high until golden and firm, 1 to 2 minutes per side. Wipe down pan with paper towel to remove any burned crumbs and repeat process until all tenders are cooked.
5. Add greens to large bowl and toss with dressing.
6. To serve, place 2 cups of greens on dinner plate and top with 3 or 4 chicken tenders.
Serves 4. Nutrition Facts Per Serving: 190 calories, 7.5 g fat (1 g saturated), 147 mg sodium, 5 g carbohydrates, 2 g fiber, 27 g protein
Did you catch that this is under 200 calories? I love that. If you try this and you like it, let me know. If you didn't like it, let me know why not. This recipe is from Women's Health magazine the July/August 2007 issue. I will keep you updated about my detox program if you want. Have a great week.
My best, Lynn
Music: Feist "1234". I love choreographed dance almost as much as sports clip shows during playoff season. This song is just fun. It's how I wake up the kids in the morning after breakfast. If you don't have kids, you can skip the Sesame Street version of it - but you know you want to hear it too! ;o)
Photo from fotosearch.