Grilled Chicken Breast with Tomato-Tarragon Sauce

Grilled Chicken Breast with Tomato-Tarragon Sauce
Grilled Chicken Breast with Tomato-Tarragon Sauce
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 tomatoes that grow so well in the Midwest. As side dishes, Chef Luce suggests grilling a selection of vegetables from the farmers market, such as sweet corn or squash. To complete this splendid late-summer supper, offer scoops of berry sorbet topped with sliced ripe peaches.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 2 servings; can be doubled
Food Processor Chicken Garlic Tomato Marinate Low Carb Low/No Sugar Backyard BBQ Fall Grill Grill/Barbecue Tarragon Bon Appétit
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons chopped fresh tarragon
  • Carbohydrate 6 g(2%)
  • Cholesterol 56 mg(19%)
  • Fat 25 g(39%)
  • Fiber 1 g(5%)
  • Protein 20 g(39%)
  • Saturated Fat 5 g(24%)
  • Sodium 62 mg(3%)
  • Calories 328

Preparation 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.

Preparation 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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