Grilled chicken dijonnaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| ¼ | cup | Fresh lemon juice |
| ½ | teaspoon | Freshly ground pepper |
| 6 | Skinless, boneless chicken breast halves | |
| 3 | tablespoons | Tarragon vinegar |
| 2 | tablespoons | Dry white wine |
| 1 | teaspoon | Dried tarragon |
| 4 | tablespoons | Butter or margarine |
| 2 | tablespoons | Dijon-style mustard |
Directions
1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes.
2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum saucepan; boil until reduced to about 2 tablespoons.
Reduce heat to low, add butter and mustard, and stir until butter melts. Set sauce aside; keep warm.
3. Drain chicken well. Grill or broil over medium heat, turning once, and basting frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken. Serves 6.
Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes Source: [365 Ways to Cook Chicken, by Cheryl Sedaker] Harper & Row, ISBN 0-06-015539-6