Grilled Chicken Tarragon with Tomato Sauce

Directions

In a medium bowl, combine 2 Tbsp olive oil, 1 teaspoon minced garlic, and 1 Tbsp of chopped fresh tarragon .

If your boneless, skinless chicken breasts are not already in cutlet form, slice them in half horizontally, or place them between two pieces of plastic wrap and use a meat pounder to pound them into an even 1/2-inch thickness. Sprinkle the cutlets with salt and pepper. Add them to the olive oil, garlic, tarragon mixture. Let sit at room temperature while you prepare the sauce and heat the grill. your grill for high, direct heat.

While the grill is heating , prepare the sauce. Place the canned tomatoes in a food processor or blender and pulse until puréed. In a medium sauté pan, heat a tablespoon of olive oil on medium heat. When the oil is hot, add the minced shallots and garlic and cook until just fragrant, less than a minute. Add the puréed tomatoes and water to the shallots and garlic. Add the balsamic vinegar and 1 Tbsp of chopped fresh tarragon . Add salt and pepper to taste. Bring to a simmer and lower the heat to maintain a very low simmer while you grill the chicken.

Grill the chicken cutlets until nicely browned and cooked through, about 2 minutes per side, less or more time depending on how thick the cutlets are. Serve with tomato tarragon sauce.