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| 2 | Chicken breasts whole |
| | salt seasoned |
| | pepper |
| 2 Esslöffel | vinegar |
| 1/4 Teelöffel | tarragon dried |
| 2 Esslöffel | olive oil |
| 1 | cloves garlic minced |
| 1/2 Tasse | sherry |
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Preheat oven to 350 degrees
Put the oil and vinegar into a skillet and press garlic into the mixture. While the pan is heating up, sprinkle the seasoned salt and pepper onto the chicken.
Saute' the chicken breasts until they are "golden brown." Place chicken into a baking pan and pour sherry over chicken. Place pan in the oven for
10 minutes. Serve and enjoy!
I had my parents over for dinner at the last minute tonight. I made this recipe which I've posted here before, but I varied it enough to warrant posting it again. As a side dish, I made minute rice. I microwaved it in chicken broth and a small amount of tarragon for 2 minutes. Nice and simple. For dessert I made this peach stuff that was somewhat like a milkshake ("Peach Nutmeg Frappe"). I got it from a "Cooking Light" special magazine that I picked up today. I was pleased with both recipes.
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