Grilled Chicken Dijonnais - 2

Recipe Ingredients

1/2 cup	118ml	Oil
1/4 cup	59ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Ground pepper
6		Chicken breasts halves
3 tablespoons	45ml	Tarragon vinegar
		Skinned and boned
2 tablespoons	30ml	Dry white wine
1 teaspoon	5ml	Dried tarragon
1/2 teaspoon	2.5ml	White pepper
1 cup	198g / 7oz	Butter
2 tablespoons	30ml	Strong Dijon mustard
		Garnish
		Lemon slices
		Parsley

Recipe Instructions

Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes.

Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper.

Whisk in butter on tablespoon at a time blending thoroughly after each addition.

Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm.

Prepare charcoal grill.

Drain chicken well.

Grill three to four minutes on each side. Arrange on heated platter.

Garnish with lemon slices and parsley.

Serve warm sauce separately.

Source:
National Broiler Council

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