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>

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