Tarragon Chicken

'I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.'

Featured in: How About Lunch, Dear? Bring Everyone.

http://cooking.nytimes.com/recipes/6225-tarragon-chicken?