Grilled Chicken Breast with Tomato-Tarragon Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Executive chef Keith Luce at Spruce in Chicago is committed to featuring the best local ingredients each season. At this time of year, he often serves grilled chicken or game birds in a pool of uncooked tomato sauce, which takes advantage of the juicy tom
Ingredients
3 tablespoons chopped fresh tarragon
2 1/2 tablespoons olive oil (preferably extra-virgin)
1 1/4 teaspoons minced garlic
2 boneless chicken breast halves with skin
1 3/4 cups chopped tomato with seeds (about 1 large tomato)
2 teaspoons balsamic vinegar
Fresh tarragon sprigs (optional)
Instructions
Prepare barbecue (medium-high heat). Whisk 2 tablespoons tarragon, 1 1/2 tablespoons oil and 1 teaspoon garlic in shallow dish to blend. Using rolling pin, lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
Meanwhile, blend tomato and remaining 1 tablespoon oil in processor until smooth. Add vinegar, remaining 1 tablespoon tarragon and remaining 1/4 teaspoon garlic and just mix in, using on/off turns. Season sauce to taste with salt and pepper.
Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken. Garnish with tarragon sprigs, if desired, and serve.
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