Vermouth Tarragon Chicken

8 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 30 min

“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.” - by Alison L. Hansan

Ingredients

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

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
350 cal
17%

Fat
15.1 g
23%

Carbs
8.9 g
3%

Based on a 2,000 calorie diet

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Reviews (8)

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MICHELLE48073

Jul. 11, 2005

"This was very good! My husband loved it, and my 10 year old son loved it. In fact the 2 were arguing over who got the last piece! The marinade reduced nicely for a great sauce. Only change I made was ..." See moreto use all of the marinade instead of half, and am glad I did."

homuncula

Sep. 16, 2004

"A great marinated chicken recipe. I would recommend adding some more tarragon before serving. The vermouth flavor is just delicious! I served it with rice pilaf & a cucumber salad. Yum!..." See more"