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Ingredients
  • 2 (8-ounce) boneless, skinless chicken breasts
  • ½ teaspoon salt plus ⅛ teaspoon, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 medium lemon, sliced into ⅛-inch rounds
  • 1 tablespoon fresh thyme leaves
  • 1 ½ teaspoons chopped fresh rosemary
  • 2 tablespoons lemon juice
  • ½ teaspoon cracked  black pepper
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon chopped fresh tarragon
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