Chicken with Tomatoes and Tarragon |
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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 4 |
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This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden! Ingredients:
3 boneless skinless chicken breasts |
8 medium tomatoes, peeled,chopped and seeded |
1 leek, white part and a little green,chopped |
4 cloves garlic, minced |
2 green onions, cut into 1 inch pieces white part and a little green |
2 tablespoons fresh parsley, chopped |
1 1/2 teaspoons dried tarragon |
2 tablespoons soy sauce |
1 cup chicken broth |
1 cup white wine |
salt and black pepper |
Directions:
1. Place washed chicken in a baking dish.
2. In a large bowl, combine the rest of the ingredients.
3. Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
4. Preheat oven to 350 degrees F.
5. Pour off marinade into a skillet and cook it down to about half of its volume.
6. Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.
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