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Recipe by: zjull
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See below ingredients and instructions of the recipe
4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar
1/4 c Chicken stock 2 tb Olive oil
1 tb Lemon juice 1 ts Grated lemon peel
1 ea Shallot, finely chopped 1/2 ts Dried tarragon leaves
1 x Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in
one layer in large, shallow microwaveable dish, with thicker parts toward
outer edges. Pierce skin in several places with sharp knife. Cover with
waxed papper. Microwave at high 4 minutes per pound. Turn over and
rearrange part-way through cooking. Transfer immediately to preheated
grill, skin side up, over low heat. Turn often for even grilling. Cook
until tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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