Chicken Breasts A La Dijon

Recipe Ingredients

		Roasted chicken
		Fresh fettuccine or linguine
		Water - for the pasta
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Water or white wine - (to 2 tbspns)
2 teaspoons	10ml	Olive oil
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried tarragon
1/2 teaspoon	2.5ml	Dried basil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Chicken broth
		Fresh arugula or watercress - for garnish

Recipe Instructions

While boiling water for the pasta and heating the broiler, make the glaze: Whisk Dijon mustard with water or white wine, olive oil, thyme, tarragon, basil and salt and pepper to taste.

As the pasta cooks, place the chicken in a pan, brush it with the glaze and broil for 5 minutes. Deglaze the pan by whisking in chicken broth.

Drain the pasta, transfer it to plates along with the chicken, and pour the sauce over the top. Garnish with fresh arugula or watercress. Suitable for in-laws! (If you have more time, you can brush the glaze over 2 bone-in chicken breasts, set them in a baking dish, and roast them 30 to 40 minutes.)

This recipe yields ?? servings

Source:
The Los Angeles Times, 12-01-1999

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