Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Chicken breasts halves
1/4 c Chicken stock
1 tb Lemon juice
1 ea Shallot, finely chopped
1 x Black pepper
1/2 c Raspberry or wine vinegar
2 tb Olive oil
1 ts Grated lemon peel
1/2 ts Dried tarragon leaves

Remove excess fat from chicken breasts; place them in sealable
plastic bag or non-aluminum bowl. Combine remaining ingredients;
pour evenly over chicken breasts. Seal bag or cover bowl; marinate
in refrigerator 4 hours or overnight. Turn occaisionally. Remove
chicken from marinade. Arrange in one layer in large, shallow
microwaveable dish, with thicker parts toward outer edges. Pierce
skin in several places with sharp knife. Cover with waxed papper.
Microwave at high 4 minutes per pound. Turn over and rearrange
part-way through cooking. Transfer immediately to preheated grill,
skin side up, over low heat. Turn often for even grilling. Cook until
tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.

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