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Grilled Chicken Dijonnais

 

 

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Grilled Chicken Dijonnais
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1/2 cup oil [We use extra-virgin olive oil.]
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground pepper
[We add 2 or 3 cloves garlic, minced.]
Six 8-ounce chicken breasts,
skinned and boned
3 tablespoons tarragon vinegar
2 tablespoons dry white wine
1 teaspoon dried tarragon
1/2 teaspoon white pepper
16 tablespoons (2 sticks) butter
2 tablespoons Dijon mustard
Lemon slices, parsley

Combine oil, lemon juice, garlic, if using, and pepper in a shallow dish.
Swirl chicken in the mixture to coat. Cover with plastic wrap and marinate
in refrigerator 30 minutes.
Meantime, combine vinegar and wine in heavy small saucepan and boil
over medium-high heat until liquid is reduced to about 2 tablespoons.
Remove from heat and add tarragon and white pepper. Whisk in butter
one tablespoon at a time, blending thoroughly after each addition. Place
over [very!] low heat and continue whisking until sauce has thickened
slightly. Whisk in mustard. Set sauce aside and keep warm.
Drain the chicken well and grill it 3-4 minutes on each side on charcoal
grill. Arrange on heated platter. Garnish with lemon slices and parsley.
Serve sauce separately. Serves 6.
 

Featured Archive Recipes:
Chicken Lyonnaise
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Grilled Herb-Crusted Chicken with
Mustard Butter

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