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Add a photoServings: 6
Ingredients
- 6 x boneless skinless chicken breasts, 4-6 ounce. each
- 1 Tbsp. crushed fresh tarragon leaves, Or possibly
- 1 tsp crushed dry tarragon
- 4 x green onions, minced
- 1 c. dry, (French) vermouth
- 2 x cloves garlic, cut in half
- 1 x pasilla chile, seeded and minced
Directions
- Place the chicken breasts in a shallow glass bowl. Mix together the rest of the ingredients, pour over the chicken, and marinate in the refrigerator for 1 hour.
- Remove from the marinade and reserve the marinade. Broil the chicken over a warm barbecue or possibly on a stovetop grill for 2 to 3 min on each side or possibly till done, basting with the marinade and turning the chicken breasts two or possibly three times.
- SERVING SUGGESTIONS: Serve with Layered Cabbage, Potato, Pimento, and Arugula Salad with Fiery Vinaigrette (see recipe) or possibly Watermelon Salsa (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 56 | |
| Calories from Fat 6 | 11% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 32mg | 1% |
| Potassium 160mg | 5% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.23g | 0% |
| Protein 10.98g | 18% |
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