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Vermouth Tarragon Chicken

Vermouth Tarragon Chicken

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Alison L. Hansan

Alison L. Hansan

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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.
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Reviews

MICHELLE48073
9

MICHELLE48073

7/11/2005

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 to use all of the marinade instead of half, and am glad I did.

homuncula
9

homuncula

9/16/2004

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!

cindymay
7

cindymay

3/9/2006

definitely a keeper recipe. I cooked the chicken in the whole amount of vermouth and herbs. wonderful.

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