Mustard-marinated chicken breasts w/ green onion sauce -
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dijon mustard |
| 1½ | tablespoon | Olive oil |
| 1 | tablespoon | Chopped fresh Italian parsley |
| 1 | tablespoon | Chopped fresh thyme OR |
| 1 | teaspoon | Dried |
| 4 | Boneless skinless chicken breast halves (about 5 oz each) | |
| 1 | tablespoon | Olive oil |
| 2 | Green onion bunches, sliced (about 2 1/2 C) | |
| 1 | large | Shallot, coarsely chopped |
| 1 | large | Garlic clove, chopped |
| 1 | cup | Chopped fresh citantro |
| 1 | Whole green chili from can | |
| 1 | cup | Chicken stock or canned unsalted broth |
| 4 | teaspoons | Fresh lime juice |
| Fresh cilantro sprigs (opt.) | ||
| Lime wedges (opt.) | ||
Directions
CHICKEN
SAUCE
FOR CHICKEN: Whisk mustard, 1½ T oil, parsley and thyme in shallow bowl until well blended, Add chicken and turn to coat. (Can be made 4 hours ahead. Cover and refrigerate.) FOR SAUCE: Heat 1 T oil in heavy medium skillet over medium low heat.
Add green onions, shallot and garlic and cook just until crisp-tender, about 4 minutes. Combine chopped cilantro and chili in blender or processor. Add onion mixture and chicken stock and puree until smooth. Return sauce to same skillet. (Can be made 4 hours ahead. Cover and refrigerate.) Heat sauce over low heat. Stir in lime juice. Season with salt and pepper; keep warm.
Preheat broiler. Arrange chicken on broiler pan. Broil about 6 inches from heat until chicken is cooked through, about 5 minutes per side.
Slice diagonally. Spoon sauce onto 4 plates; overtap chicken slices atop sauce. Garnish with cilantro sprigs and lime wedges, if desired, and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>