Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breasts halves
     1/4  cup           chicken stock
   1      tablespoon    lemon juice
   1                    shallot -- finely chopped
                        black pepper
     1/2  cup           raspberry or wine vinegar
   2      tablespoons   olive oil
   1      teaspoon      grated lemon peel
     1/2  teaspoon      dried tarragon leaves

Preparation:

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occasionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed paper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.