- The whole grain mustard cream sauce really transformed this dish from run-of-the-mill grilled chicken। The sauce was had a very distinct flavor, so you might want to serve it on the side if you are unsure of your guests' tastes. I enjoyed the sauce warmed through, but you could serve it at room temperature, if preferred.
- 1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 3 tablespoons light mayonnaise
- 1 tablespoon water
Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Let it marinate for about an hour. Place chicken on grill rack (such as a George Foreman grill) coated with cooking spray; grill 6 minutes on each side or until done (this will depend on the thickness of the chicken).
While the chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Salt and pepper to taste. Heat over low until the sauce is warmed through. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.
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