Grilled Chicken with Tomato Tarragon Sauce


Grilled Chicken with Tomato Tarragon Sauce

Here’s a quick and easy grilled chicken cutlet recipe that is served with a side of a simple tarragon-infused tomato sauce. We’ve updated the recipe since we first posted it in 2007, the original recipe used fresh tomatoes, and just puréed them without cooking them. I prefer the taste of cooked tomatoes for a sauce like this, and since the sauce cooks up so quickly, it’s easy enough to make while the grill is heating.

If you don’t have a grill, you can easily cook the chicken cutlets in a little olive oil on medium high heat on the stovetop. Tarragon takes the stage with this recipe, but if you don’t have it, or don’t like it, my father suggests substituting it with basil.

Recipe and photo updated June 10, 2014


Grilled Chicken with Tomato Tarragon Sauce Recipe

You can easily swap out the tarragon for fresh basil.

Ingredients

  • 2 Tbsp chopped fresh tarragon (or 2 teaspoons dried tarragon)
  • 3 Tbsp olive oil
  • 2 teaspoons minced garlic
  • 1 1/2 pounds of chicken breast cutlets
  • Salt
  • Pepper
  • 1 14-ounce can whole, peeled tomatoes
  • 1/4 water
  • 1 shallot, diced (about 3 Tbsp)
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste


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