About this recipe:Chicken is marinated in olive oil, vermouth and fresh tarragon before grilling, pan frying or barbecuing.
Alison L. Hansan
4 skinless, boneless chicken breast fillets
1 tablespoon freshly ground black pepper
1 teaspoon lemon zest
225ml (8 fl oz) dry vermouth
3 tablespoons olive oil
small handful chopped fresh tarragon
1 tablespoon olive oil
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Method Prep:5min › Cook:25min › Ready in:30min
Generously sprinkle the chicken breasts with pepper. Place chicken, lemon zest, 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 frying pan over medium high heat. Brown chicken breasts on both sides in the hot oil. Pour 125ml (5 fl oz) of the marinade into the frying pan, reduce heat to medium low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.