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.
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:
Grilled Chicken Dijonnaise
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
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.