Lemon Tarragon Chicken
I'm thinking of trying this with fish.
4chicken breast halves, skinless and boneless
1 Tbsptarragon, dried
1Zest from 1 whole Lemon
1/4 clemon juice, fresh
1/4 colive oil, extra virgin
2 cloveGarlic, thinly sliced
1/4 tspblack pepper
1 tsptarragon, dried
1 dash(es)sea salt (to finish before grilling)
How to Make Lemon Tarragon Chicken
- Rub chicken breats with the dried tarragon, place in a plastic bag or non-metal container.
- Combine lemon zest, lemon juice, olive oil, white wine vinegar, garlic, & pepper; pour over chicken. Make sure all chicken is coated with marinade. Cover & let stand at least 1 hour minimum, 4 to 8 is recommended in the refrigerator.
- Sprinkle chicken lightly with sea salt.
Grill on a medium-high flame or use a grill pan. You can baste with the remaining marinade if needed.
This recipe can also be baked in the oven or broiled on low.
- Serve with rice & a tossed salad. Your whole family will love this.