Vermouth Tarragon Chicken

Ingredients:

4 boneless, skinless chicken breast halves

1 tablespoon lemon pepper

250ml dry vermouth

3 tablespoons olive oil

1 bunch chopped fresh tarragon

1 tablespoon olive oil

Method:

• Generously sprinkle the chicken breast halves with lemon pepper. 
• Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large sandwich bag, 
• tie closed & put in a dish in the refrigerator to marinate for at least 6 hours, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 
• Brown chicken breasts on both sides in the hot oil. 
• Pour 250ml of the marinade into the skillet, 
• reduce heat to medium-low, cover and simmer for about 20 minutes, 
• or until the chicken is no longer pink. 

Serve with pesto pasta (see sides)