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Add a photoServings: 6
Ingredients
- 6 x Chicken breasts on the bone
- 2 Tbsp. extra virgin olive oil (30ml)
- 1 x juice of 2 lemons
- 1 c. white wine (250ml)
- 2 Tbsp. tarragon, freshly minced (30ml) White Wine Tarragon Sauce
- 3 Tbsp. shallots, finely diced (45ml)
- 1 c. white wine (250ml)
- 2 Tbsp. tarragon, freshly minced (30ml)
- 4 Tbsp. cool butter (60ml)
- 1 x salt and pepper to taste
Directions
- Place the chicken breast in a sealable plastic bag. In a bowl mix the extra virgin olive oil, lemon juice, wine and tarragon. Pour over the chicken and seal the bag.. Toss to ensure the chicken is well coated. Place in the fridge to marinate for 2 hrs.
- Preheat the grill to medium high heat.
- A half hour prior to cooking time, remove the chicken from the fridge and allow the meat to come to room temperature. Remove the chicken from the marinade and pat it dry. Throw away the marinade.
- Oil the grill liberally to help avoid sticking. Place the chicken breast side down on the grill. Leave to cook for approximately 10 min and flip. Continue to cook for another 5-8 min.
- White Wine Tarragon Sauce:Meanwhile, in a saucepan, sweat off the diced shallots for the sauce. Add in white wine and bring to a boil. Reduce heat, add in tarragon and leave to simmer and reduce for 10-15 min. Strain the sauce into a bowl and throw away the discoloured tarragon. Add in the butter one knob at a time and whisk till it is all incorporated.
- Season with salt and pepper and drizzle over finished chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 108 | 60% |
| Total Fat 12.27g | 15% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 60mg | 3% |
| Potassium 131mg | 4% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.63g | 0% |
| Protein 0.52g | 1% |
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