Grilled Chicken Dijonnais

Title:
Grilled Chicken Dijonnais

Yield:
6 Servings

Categories:
Chicken,
Easy,
Main
Dishes,
Marinade




Ingredients:





   1/2 c  Oil


   1/2 ts Ground pepper


     3 tb Tarragon vinegar


     2 tb Dry white wine


   1/2 ts White pepper


     2 tb Strong dijon mustard


   1/4 c  Fresh lemon juice


     6    Chicken breasts halves


          Skinned and boned


     1 ts Dried tarragon


     1 c  Butter


          Emon slices  parsley






 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.


 


 Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip