Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and, working in batches, cook, skin side down, until underside is golden brown, 10–12 minutes. Turn and cook until other side is golden brown and chicken is cooked through, 8–10 minutes. Transfer to a plate.
Step 2
Heat butter in same skillet and add shallots and halved snap peas; season with salt and pepper and cook, stirring occasionally, until shallots and snap peas are softened, 5–7 minutes. Add lettuce and sliced snap peas and cook, tossing, until just tender (or, if using Bibb lettuce, until leaves are wilted), about 3 minutes. Add tarragon and toss to combine.
Step 3
Serve chicken and vegetables with lemon wedges for squeezing over.
