YOGURT MARINADE
LEMON-TARRAGON VINAIGRETTE
In a medium bowl, combine the marinade ingredients. Add the chicken and
marinate in the refrigerator for at least 2 hours. In a bowl, combine the
lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with
a hand blender. Slowly incorporate the olive oil or stock, either by
whisking by hand or pulsing 2 to 3 times with hand blender. The vinaigrette
should not be emulsified but remain very light in body. Season to taste
with salt and pepper. Store covered in the refrigerator for up to 3 days.
Makes approximately 2 cups.
Preheat the broiler or stove top grill. Wipe any excess marinade from the
chicken. Grill or broil until the chicken is just done and juicy, about 3
to 4 minutes on each side. While the chicken is cooking, heat the olive oil
in a large saute pan and quickly saute the savory greens until just wilted.
Serve the chicken on top of the greens and drizzle with the vinaigrette to
taste.
Yield: 6 servings
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:37 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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