Tarragon Chicken With Wine
4 7-ounce chicken breast halves, skinned
1/4 cup dry white wine
3/4 teaspoon tarragon
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Combine wine, olive oil, tarragon, salt, and pepper in a bowl. Add chicken and turn to coat.
Marinate at room temperature, turning once or twice, 30 to 60 minutes.
Preheat broiler. Set chicken, bone side up, about 6 inches from heat. Broil 10 minutes.
Turn, baste with marinade, and broil 10 to 15 minutes longer, until chicken is white throughout but still moist.
Calories per serving: 191
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