Subj : CHICK'N - 05
To   : All
From : Dave Drum
Date : Mon Aug 22 2022 06:49:00

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

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