Grilled Chicken Breasts Piccata Time: 30 minutes
Capers, tarragon and lemon add a wonderful flavor to chicken breasts. Marinated for just 15 minutes, cooked on the barbecue grill and finished with a lemon, tarragon, caper sauce, these boneless chicken breasts make a lovely gourmet summer dinner, worthy of dinner guests...or just you!
2 chicken breasts, boneless, skinless
3 tbs capers (with liquid)
4 tbs lemon juice
4 tbs olive oil
2 tsp fresh snipped tarragon
Chop 2 tbs capers. Put lemon juice and oil in small bowl and whisk to combine - mixture will get very thick. Put 3 tbs of the marinade into separate bowl for sauce. To the remaining marinade add the chopped capers. Put chicken in a shallow dish, pour the marinade with the chopped capers over and let marinate for 15 minutes. Snip the tarragon and add it to the sauce (reserved 3 tbs of marinade), set it aside. Remove the chicken from marinade, discarding that marinade, and cook on barbecue grill for 8 - 12 minutes per side depending on size, or until done - you know, not pink; take a peak and see. Or can be sautéed in nonstick skillet over medium heat for the same time - or until done. Remove from heat, slice, drizzle the sauce over the top, sprinkle with remaining capers and serve.
Cooking for Two? Or more?
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