Grilled Chicken Breasts with Tarragon-Mustard Sauce

Serves 6

6 whole chicken breasts (10 to 12 oz. each)

3 T. olive oil

Salt and pepper

Tarragon-Mustard Sauce (recipe follows).

Brush the chicken breasts with the olive oil and season with salt and pepper.  Using a grill or stovetop grill pan, grill the breasts over medium heat for 5 minutes on each side.  Serve the breasts with a spoonful of mustard sauce.

Tarragon Mustard Sauce

Makes 1 cup.

1 t. blended oil

2 T. minced shallots

3 T. minced garlic

2 t. chopped fresh tarragon

¼ c. white wine

¼ c. sherry

½ c. chicken stock

½ c. heavy cream

Pinch of turmeric

1 T. Dijon mustard

2 T. honey

3 T. unsalted butter, cut in 1” cubes

Salt and pepper

Heat the oil in a medium sauté pan and sauté the shallots and garlic until translucent, 2 to 3 minutes.  Add the tarragon, white wine, and  sherry.  Reduce the liquid by half and add the chicken stock. Reduce by half again and slowly add the cream.  Reduce the liquid to one cup.  Add the turmeric, mustard, and honey and slowly whisk in the butter.  Season the sauce with salt and pepper.

Leave A Comment