Chicken paillard with dijon mustard sauce

1 Servings

Ingredients

Quantity Ingredient
8 4-oz skinless, boneless single chicken breasts
2 tablespoons Olive oil (up to 3)
Sauce (see below)
Some Salsa Music to taste
2 cups Heavy cream
1 tablespoon Worcestershire sauce
2 tablespoons Dijon Mustard (up to 3)
2 tablespoons Minced fresh basil
¼ teaspoon Salt
¼ teaspoon Ground black pepper

Directions

DIJON MUSTARD SAUCE

One of my favorite restaurants in the world, Cha Cha Cha in San Francisco, has just published a cook book. (Cook, Eat, Cha Cha Cha, Chronicle Books, ISBN 0-8118-1146-8). The restaurant is in Haight-Ashbury, which makes a great place to stroll (avoiding the panhandlers) while waiting 1-2 hours for a table.

>From Cook, Eat, Cha Cha Cha

Start the music

Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to ¼" thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate.

Light a charcoal or gas grill. Remove the chicken from the fridge 30 min before grilling. Grill over a medium fire for 2-3 min./side. Pool the mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve at once.

Dijon Mustard sauce: In a medium saucepan, combine all the sauce ingredients. Place over medium heat, and, stirring occasionally, simmer for 15 - 20 min. Remove from heat and whisk for 1 - 2 minutes, or until it begins to thicken. Taste and adjust the seasoning if necessary. Set aside and keep warm.

Unusual disclaimers. I only get ⅒%. Posted to CHILE-HEADS DIGEST V3 #352 by Scott Ashkenaz <scott.ashkenaz@...> on Jun 11, 1997

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