- 4 boneless, skinless chicken breast halves
- 1 tablespoon lemon pepper
- 1 cup dry vermouth
- 3 tablespoons olive oil
- 1/2 cup chopped fresh tarragon
- 1 tablespoon olive oil
- Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, 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 skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.
05/30/2019
recipepes.com
vermouth tarragon chicken, recipe
PT15M
PT1H
5
455 calories
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