Recipe

Grilled Chicken With Tomato Tarragon Sauce Recipe

Add Step-by-Step Photos	Otterpond / All my dishes 7 months, 2 weeks ago A need to express tarragon landed me on this recipe published on Simply Recipes by Elise on May 22, 2007. Prep:20m Cook:20m Servings:4	Otterpond
	simple balsamic chicken lowcal

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Ingredients

3 Tbsp chopped fresh tarragon (or 1 Tbsp dried tarragon)

3 Tbsp olive oil

1 1/4 teaspoons minced garlic

4 boneless chicken breast halves, skin on (about 1 1/2 pounds)

2 cups chopped fresh tomato (1-2 tomatoes, depending on their size)

2 teaspoons balsamic vinegar

Salt and pepper to taste

sprinkle of crushed red pepper

1 tsp dried oregano

Directions

1 Get the grill started on medium high heat. While the grill is heating up, whisk together half of the tarragon, half of the oil, and all but 1/4 teaspoon of the minced garlic in a shallow dish. Lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.

2 Meanwhile, in a blender or food processor, blend the tomato and remaining olive oil until smooth. Add the vinegar and remaining tarragon and garlic and pulse until well mixed. Season to taste with salt and pepper, crushed red pepper and oregano.

Heat the sauce to reduce out the water that comes from the fresh tomato

3 Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken.

I'll be using my Griddler Gormet for this recipe. Unhappily we don't have a regular outdoor grill.

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Comments

quaziefly 7 months, 2 weeks ago said:
This sounds absolutely delish!

notyourmomma 7 months, 2 weeks ago said:
Superior flavor combination, thanks Otter.

otterpond 7 months, 2 weeks ago said:
I am updating the original recipe after making it tonight. The seasoning for the chicken is perfect and I wouldn't change a thing. The sauce was simply too blah.. I added a touch of dried oregano and a sprinkle of crushed red pepper. That fixed it for me.

I also added instruction to heat the sauce to eliminate the extra water. The water must come from the fresh tomato but it made for a messy plate and needs to go.

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