Grilled Chicken with Thousand-Herb Sauce
Okay, so there really are not a thousand herbs in this sauce. The fresh flavor only suggests a thousand. The sauce brings out the best in the chicken breasts, as well as grilled vegetables such as asparagus or zucchini. This sauce is more like a vinaigrette.
Makes 4 servings
4 boneless, skinless chicken breast halves, pounded to a 1/2-inch thickness
3 tablespoons extra virgin olive oil
1 cup finely minced mixed fresh herbs (we like tarragon, Italian parsley, basil and chives)
2 tablespoons tarragon vinegar
fine kosher or sea salt and freshly ground black pepper to taste
Brush or spray the paillards on both sides with olive oil. Grill for 2 1/2 minutes per side, turning once, or until juices run clear when a toothpick is inserted.
In a small bowl, combine all of the sauce ingredients. Grill the chicken as described above. Spoon a little sauce over each grilled paillard and serve.