Donna Walsifer
yet another chicken recipe
Remember from my previous post that I said this was a work in progress, well this is my third attempt to write this post. I had it done and asked my daughter to review it, however, I must not have used the elements properly because she accidentally deleted my text.
Anyway, the other day I had to work until 5 p.m. I wanted to come home and have dinner on the table within an hour. I pulled out a recipe that I have been making for thirty years; it's called Grilled Chicken Dijonnaise. I can't quite remember where I found it, but as a former Gourmet magazine subscriber, perhaps it came from there.
Anyway, the other day I had to work until 5 p.m. I wanted to come home and have dinner on the table within an hour. I pulled out a recipe that I have been making for thirty years; it's called Grilled Chicken Dijonnaise. I can't quite remember where I found it, but as a former Gourmet magazine subscriber, perhaps it came from there.
Although it's a two part preparation, you'll find it's quite easy to make. I've made this recipe both on a gas grill and in a stove top grill pan. I marinated the boneless chicken prior to going to work and made the dijonnaise sauce, too. Personally, I find the sauce is sufficient for two meals as I only baste the chicken twice. A couple of quick tips are below:
- If using a gas grill preheat. I preheated to approximately 375 degrees
- Take a paper towel and lightly soak in vegetable oil and rub the grill grates to prevent the meat from sticking
- I find blotting the marinade the chicken before cooking helps prevent grill flare ups
- Place the chicken on the grill and spread some of the sauce on top. Let the cutlets cook for approximately two minutes before rotating 45 degrees. This will help create those cool grill marks. I grilled each side for approximately 6-8 minutes.
- Turn the cutlets over and spread some sauce on this side.
Grilled Chicken Dijonnaise
6 Servings
1/4 cup vegetable oil
1/4 cup lemon juice
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breasts
3 tbsp tarragon vinegar
2 tbsp dry white wine
1 tsp dried tarragon
4 tbsp unsalted butter
2 tbsp Dijon mustard
6 Servings
1/4 cup vegetable oil
1/4 cup lemon juice
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breasts
3 tbsp tarragon vinegar
2 tbsp dry white wine
1 tsp dried tarragon
4 tbsp unsalted butter
2 tbsp Dijon mustard
- In a shall dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turn occasionally for 30 minutes
- Meanwhile, combine vinegar, wine and tarragon in a small non-aluminum saucepan; boil until reduced to about 2 tbsp. Reduce heat to low, add butter, mustard and stir until butter melts. Set sauce aside; keep warm.
- Drain chicken well; pat dry. Grill or broil over medium heat, turning once and baste frequently with mustard sauce until just cooked through, about 5 minutes per side.