White Wine and Tarragon Marinade

June 2010
White Wine and Tarragon Marinade

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Marinadesturn out gentle, pleasantresults, a good match forthe mild flavor of breastmeat. The seasoning processhappens slowly, so allowat least an hour (and up toeight) for the marinade tosoak in. Plan on using 2 cupsmarinade for every 4 breasthalves. Include an acidicingredient like vinegar, citrusjuice or wine for flavor andto tenderize the meat, and ateaspoon or two of oil to helpkeep the chicken moist.

Makes: 8 servings

Ingredients
  • 1 1/2 cups dry white wine
  • 1/2 cup white wine vinegar
  • 2 finely chopped shallots
  • 1/3 cup chopped fresh tarragon
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon salt
Directions
  1. Combine 1 1/2 cups dry white wine, 1/2 cup white wine vinegar, 2 finely chopped shallots, 1/3 cup chopped fresh tarragon, 2 teaspoons extra-virgin olive oil and 1 teaspoon salt.
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