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Recipe by: josha
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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 T Olive oil
1 T Lemon juice
1 t Grated lemon peel
1 ea Shallot, finely chopped
1/2 t 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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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