I noticed that my tarragon needed pruning as I headed out for my morning run, but didn’t have time to do it right then and there. Sacrificing my run time was not an option. I, however, firmly believe that if you take care of your plants, they will take care of you. So, this evening I pruned it. Without further ado, I present you with my first summer marinade.
- 1/3 cup chopped fresh tarragon
- 1/4 cup dijon mustard
- 1/4 cup dry white wine (feel free to drink the rest of the glass)
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 garlic clove
- 2 chicken breasts
Combine first six ingredients in processor. Process until smooth. Season chicken with salt and pepper and place chicken in a container (make sure it has a lid). Pour marinade over chicken; toss to coat. Refrigerate 2 to 4 hours.
Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every five minutes and basting with marinade, about 30 minutes. Serve chicken hot, warm, or at room temperature.