Subj : CHICK'N - 05
To   : All
From : Dave Drum
Date : Mon Aug 22 2022 06:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chicken Tarragon w/Tomato Sauce
 Categories: Poultry, Vegetables, Herbs
      Yield: 4 servings
 
      2 tb Fresh tarragon, chopped *
           +=OR=+
      2 ts Dried tarragon)
      3 tb Extra virgin olive oil
      2 ts Garlic; minced
  1 1/2 lb Chicken breast cutlets
           Salt & pepper
     14 oz Can whole, peeled tomatoes
    1/4 c  Water
      1    Shallot; diced
      2 ts Balsamic vinegar
           Salt & pepper
 
  * You can easily swap out the tarragon for fresh basil.
  
  MAKE GARLIC TARRAGON OIL: In a medium bowl, combine 2
  Tbsp olive oil, 1 teaspoon minced garlic, and 1 Tbsp of
  chopped fresh tarragon (or a teaspoon of dried
  tarragon).
  
  If your boneless, skinless chicken breasts are not
  already in cutlet form, slice them in half horizontally,
  or place them between two pieces of plastic wrap and use
  a meat pounder to pound them to an even 1/2" thickness.
  
  Sprinkle the cutlets with salt and pepper. Add them to
  the olive oil, garlic, tarragon mixture. Let sit at room
  temperature while you prepare the sauce and heat the
  grill.
  
  Prepare your grill for high, direct heat
  
  MAKE THE TOMATO TARRAGON SAUCE: While the grill is
  heating (whether it be charcoal or gas), prepare the
  sauce. Place the canned tomatoes in a food processor or
  blender and pulse until pur|-ed.
  
  In a medium saut|- pan, heat a tablespoon of olive oil on
  medium heat. When the oil is hot, add the minced
  shallots and garlic and cook until just fragrant, less
  than a minute.
  
  Add the pur|-ed tomatoes and water to the shallots and
  garlic. Add the balsamic vinegar and 1 Tbsp of chopped
  fresh tarragon (or a teaspoon of dry tarragon). Add salt
  and pepper to taste. (If the sauce seems too acidic, you
  can add a pinch of sugar to balance the acidity.)
  
  Bring to a simmer and lower the heat to maintain a very
  low simmer while you grill the chicken.
  
  Grill the chicken cutlets until nicely browned and
  cooked through, about 2 minutes per side, less or more
  time depending on how thick the cutlets are.
  
  Serve with tomato tarragon sauce.
  
  By: Elise Bauer
  
  Serves: 4 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm like a stray cat. If you feed me, I don't leave.
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