Vermouth Tarragon Chicken recipe

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Ingredients

4 boneless, skinless chicken breast halves
1 tablespoon lemon pepper
1 cup dry vermouth
3 tablespoons olive oil
½ cup chopped fresh tarragon
1 tablespoon olive oil

Nutrition Info

349.9 calories
carbohydrate: 8.9 g
cholesterol: 68.4 mg
fat: 15.1 g
fiber: 0.1 g
protein: 27.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 429.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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