Recipe by Alison L. Hansan
"Delicious boneless chicken breast with a very distinct flavor - even my picky children love this! Can be cooked either on grill or stovetop. Serve with rice and a salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless, skinless chicken breast halves
chopped fresh tarragon
This was very good! My husband loved it, and my 10 year old son loved it. In fact the 2 were arguing over who got the last piece! The marinade reduced nicely for a great sauce. Only change I made was to use all of the marinade instead of half, and am glad I did.
I made this recipe, with the only substitution being 1.5tbsp dried tarragon instead of fresh. After marinating about 24 hours, I grilled it, but the vermouth never really cooked out. I didn't think it was horrible, but I won't make it again.
A great marinated chicken recipe. I would recommend adding some more tarragon before serving. The vermouth flavor is just delicious! I served it with rice pilaf & a cucumber salad. Yum!
definitely a keeper recipe. I cooked the chicken in the whole amount of vermouth and herbs. wonderful.
This chicken indeed has an unusual flavor, but the tarragon is the main component of the taste, after the salt. The amount of lemon pepper is the culprit, I believe, for the excess saltiness in the flavor, especially since the marinade liquid cooks down and contentrates. I made this recipe exactly as directed, and it does yield nicely colored BLSL chicken. I made it because I had some vermouth, and I was curious to know how it would do in cooking. The vermouth flavor was there, but in spite of the amount, it did not overpower the other flavors. I would recommend using ground black pepper, lemon zest and salt, as a replacement for the lemon pepper, in order to control the saltiness of the dish.
I made this tonight for my family. I used fresh tarragon from my garden. It was a big hit with everyone and not a bit of it was leftover. I did follow the advice of another reviewer and added all the marinade in the pan. Glad I did because everyone wanted the sauce spooned over their chicken.
I won't be making this again. I used thin sliced chicken breasts and grilled them. In the amount of time they took to cook, the alcohol did not cook out. Oddly enough, my 2 year ate it without complaint but me, my husband and my 5 year old didn't like it.
I liked this and have made it a few times, although my husband is not the biggest fan.
* Percent Daily Values are based on a 2,000 calorie diet.
Vermouth Tarragon Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Bellevue? An authentic, yet modern, French classic.
See how to put the thrill back into summer grilling.
Moist, tender seared chicken finishes in a savory olive sauce.