Delicious boneless chicken breast with a very distinct flavor - even my picky children love this! Can be cooked either on grill or stovetop. Serve with rice and a salad.
INGREDIENTS (for 4 servings):
- 4 boneless, skinless chicken breast halves
- 1 tablespoon lemon pepper
- 1 cup dry vermouth
- 3 tablespoons olive oil
- 1/2 cup chopped fresh tarragon
- 1 tablespoon olive oil
Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.
Preheat grill to medium heat. Place chicken breasts onto grate, and grill uncovered for about 20 minutes. Drizzle marinade over while it is cooking to keep it moist.Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.