Monday, February 8, 2010

On the Menu This Week: Grilled Chicken with Mustard Sauce

This is a family favorite. Key is the marinade which is really out of this world. I'm partial to Eden Organic Tamari, which I buy locally at Whole Foods. It has the most depth of flavor. I will often let this marinate for an hour or two in the fridge. The meal is very quick to pull together on a busy weeknight. As always, it's extremely light and exceptionally flavorful. Experimenting with different mustards is fun, too. I've been out of that wonderful Pommery Mustard for awhile and have been happy with plain old Grey Poupon.

If you live among sauce- or mustard-hounds you might just double the mustard sauce recipe. Some guests have opted to dip everything on their plates into the sauce.

Grilled Chicken with Mustard Sauce
Print recipe only here

Skinless, boneless chicken breasts, one per person
2-3 garlic cloves
Olive oil
Dijon and Country Dijon Mustards

For the marinade:
Rinse chicken breasts, pat dry, and place in a covered dish with:

* 1-2 T tamari or regular soy sauce (I like Eden Organic Tamari)
* 1T olive oil
* A few garlic cloves, smashed or sliced

Pierce breasts all over with a fork and allow the chicken to marinate for a minimum of 30 minutes, and up to overnight.

To cook:
Preheat grill.

In a small saucepan combine:

* 3 T Grey Poupon dijon mustard
* 3 T Grey Poupon country dijon mustard (the coarse one)
* 1/4 cup milk, nonfat or lowfat here work well
* A few turns black pepper

Stir to combine and heat gently, allowing it to barely simmer. Keep an eye on it - you're really just heating it through and not looking to reduce or thicken very much.

Grill chicken and plate with a generous dollop of sauce before serving. Serve with plain Basmati rice and something green, like Spicy Lemon Baby Broccoli or Szechuan Green Beans.

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