Chicken Breasts with Tarragon Vinaigrette

1. 1

   In a microwave-safe glass pie plate coat the chicken with 2 teaspoons of the oil, arrange it with the thickest parts toward the edge of the plate, and pour the broth over it.

2. 2

   Microwave the chicken, its surface covered with an oiled round of wax paper, at high power (100%) for 4 minutes.

3. 3

   Turn the chicken, microwave it, covered with the wax paper, at high power for 3 minutes, and microwave it at medium power (50%) for 3 minutes more, or until it is just springy to the touch.

4. 4

   Let the chicken stand for 5 minutes.

5. 5

   While the chicken is standing, in a small bowl whisk together the mustard, the lemon juice, the tarragon, the scallion, and salt to taste and whisk in 3 tablespoons of the cooking liquid and the remaining 1 tablespoon oil.

6. 6

   Transfer the chicken to a shallow dish, spoon the vinaigrette over it, and let the chicken cool.

7. 7

   Serve the chicken at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.