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

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