In a medium bowl, combine the marinade ingredients. Add the chicken
and marinate in the refrigerator for at least 2 hours. In a bowl,
combine the lemon juice, lemon zest, vinegar, shallots, tarragon and
honey and mix with a hand blender.
Slowly incorporate the olive oil
or stock, either by whisking by hand or pulsing 2 to 3 times with
The vinaigrette should not be emulsified but remain
very light in body. Season to taste with salt and pepper. Store
covered in the refrigerator for up to 3 days. Makes approximately
Preheat the broiler or stove top grill. Wipe any excess marinade from
Grill or broil until the chicken is just done and juicy,
about 3 to 4 minutes on each side. While the chicken is cooking, heat
the olive oil in a large saute pan and quickly saute the savory
greens until just wilted.
Serve the chicken on top of the greens and
drizzle with the vinaigrette to taste.