Here is a recipe for an easy and good way to make a chicken dish. Try it … You’ll like it.

Poulet Rouge

Source: Bob and Robin Young
Serves: 4

4 med Chicken Breasts, boneless and skinless
¼ c Tarragon, fresh
2 T Thyme, fresh
4 med cloves Garlic, diced
1 – 8oz can Stewed Tomatoes, Italian Style
¼ c Olive Oil
¼ c Sweet White Wine
Salt and Pepper to taste

1. Place all ingredients, except chicken, into an immersion blender container. Blend well.
2. Place chicken in a small skillet and pour the marinade over. Place in refrigerator and cool for 2 hours. Before cooking, bring to room temperature.
3. Simmer over med-low heat until the chicken is cooked – 175ºF internal temperature.
4. Serve on a platter: Spoonful of hot marinade, chicken breast and another spoonful of marinade. Serve with sliced carrots and peas.

Note: You can double this recipe with no problems.

This might be good also over a small bed of rice or linguine. A glass of a sweet, white wine might also go good with it. Give it a try. Cheers!