I see no benefit at all from marinating this kind of meat. Marinating is used to tenderize tougher meat and give it a flavor at the same time. Chicken breast is so tender that marinating seems so redundant to me, except maybe to add a flavor. In that case I would strongly suggest to throw out your store bought marinade.
As an alternative to your marinade try this;
Put the breasts in a plastic bag, add a few tbsp. of sunflower oil, add thinly sliced fresh garlic, add chopped fresh tarragon or any other herb of your preference. Add some pepper (freshly ground or chili flakes or whatever...). Absolutely NO salt (it dehydrates meat)!! Massage the bag with all the ingredients in it and set aside for the next hour or even overnight.
Next, panfry after removing the garlic slices (they will burn).
I always panfry chicken breasts like this;
- use sunflower oil. You do not need to dry the breasts when marinated as I described above.
- use around 80% of your available heat potential underneath your pan. Let the pan heat up. When the oil in there starts to "ripple" a bit, it's time to fry.
- put the breasts in and don't move them around for the next 2-3 minutes. Salt the upper side. Turn and do the same.
- turn the heat down to 15-20% of your available heat potential. Take a sheet of aluminum foil and cover the pan loosely. Let the breasts fry for another 10-15 minutes. (Turn the meat 2 or 3 times)
- when done, use the aluminum foil to wrap the meat in and let the package rest on your cutting board for the next 10 minutes (which gives you ample time to make a killer sauce).
You meat should now be perfectly tender and quite moist! BTW, I do the same with pork tenderloin.