• CHICK'N - 05

    From Dave Drum@1:2320/105 to All on Mon Aug 22 06:48:00 2022
    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

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