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  • 200 grams chicken breasts, skin and fat removed
  • 2 slices onion (I used red, but any will do)
  • 1/4 c chicken broth
  • 3 tbsp white vinegar
  • 1 tbsp dried tarragon fresh would be good too!)
  • salt and pepper to taste


Pairs well with wilted spinach


In square baking pan, break onion into rings and layer bottom of pan.then add broth and vinegar to pan.

Place chicken on onion slices.

Sprinkle with tarragon, salt and pepper.

Bake at 160 for about 30 minutes.

Turn and re-spice chicken halfway through.


Serving Size: 2 servings