Tangy Tarragon Chicken

Ingredients:
3 boneless chicken breasts
1/2 cup olive oil
1/4 cup tarragon white wine vinegar
1/4 cup lemon juice
1 garlic clove, minced
1 tsp. dried tarragon, (or 2 tsp. chopped fresh tarragon)
1 Tbs. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
dash of pepper

  Tarragon is an unusual seasoning that has a slight licorice flavor.  Grilling a chicken breast for dinner is a quick, healthy option and there are many different marinade recipes you can try.  Just leave out the salt.
  Add all the ingredients except the chicken into a ziploc bag.  Close and shake.  If the chicken breasts are especially thick, slice them crosswise to make two thinner filets OR put them between two sheets of plastic wrap and pound them with a rolling pin or meat mallet until they are about 1/4-1/2 inch thick (a good way to vent frustration).  Some chicken breasts come pretty large, so this is a good time to cut them into 3 oz. portions.  Put the chicken breasts into the ziploc bag, close and refrigerate for 2 hours or more. 
  When you're ready to cook, take the chicken out of the bag and grill over medium heat until done -- about 3 minutes per side.  If you aren't in the mood to grill outside or don't have an indoor grill press, they can also be cooked in a non-stick fry pan sprayed with PAM.  Add about 2 teaspoons of the marinade to the pan with the chicken.  Cook on one side for about 2-3 minutes.  Flip and cook another 2 minutes, spooning 2 more teaspoons of pan juices on top.  Turn heat to low and cover, cooking for about another 2 minutes until the chicken is no longer pink in the center.  Transfer to a plate and top with a little of the pan drippings (never use marinade that has not been heated through as it contains raw chicken juices).  Sprinkle a little chopped parsley or tarragon on top for added color.