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Grilled Chicken Tarragon with Tomato Sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Grilled chicken with tangy tomato tarragon sauce - effortless yet flavorful!
Ingredients:
  • 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons garlic, minced
  • 1 1/2 pounds of chicken breast cutlets
  • Salt
  • Pepper
  • 1 14-ounce can whole, peeled tomatoes
  • 1/4 water
  • 1 shallot, diced (about 3 Tbsp)
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste
Instructions:
  • Create a flavorful garlic tarragon oil by mixing 2 tablespoons of olive oil with 1 teaspoon of minced garlic and 1 tablespoon of chopped fresh tarragon (or 1 teaspoon of dried tarragon) in a medium bowl.
  • Get the chicken cutlets ready by slicing boneless, skinless chicken breasts in half horizontally or using a meat pounder to achieve a uniform 1/2-inch thickness. Season the cutlets with salt and pepper before adding them to the mixture of olive oil, garlic, and tarragon. Allow them to sit at room temperature as you get the sauce ready and heat the grill.
  • Preheat your grill on high heat.
  • Prepare the tomato tarragon sauce by blending canned tomatoes until smooth. Sauté minced shallots and garlic in olive oil until fragrant. Stir in the puréed tomatoes, water, balsamic vinegar, and tarragon, then season with salt and pepper. Add a pinch of sugar if needed. Simmer gently while grilling the chicken.
  • Grill the chicken cutlets until beautifully browned and fully cooked, approximately 2 minutes per side, adjusting time as needed based on the thickness of the cutlets. Serve with a flavorful tomato tarragon sauce, inspired by a recipe in Bon Appetit Magazine.

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