Thursday, December 6, 2007

Grilled Chicken with Mustard Dill Sauce

Here is a very easy and simple chicken recipe from Gourmet with a marinade that tastes great. And the sauce can actually be used for beef and fish, or anything you would like mustard on. It is that tasty:)

If you don't want to fire up the bbq, try the panini maker or a griddle skillet if you like to see the lines like I do:) Otherwise you can just cook it in a dry pan, it turns out just as well.

You can also switch the heavy cream with half and half if you want less fat, but don't use less olive oil. And don't skip the dill, it makes the dish:)


1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup heavy cream
1/4 cup olive oil
4 teaspoons sugar
1/2 cup chopped fresh dill

1/4 cup white wine, Champagne, or aged Sherry wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
4 (1/4-inch thick) chicken cutlets (1 1/2 pounds total)
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper

In a bowl, combine well all sauce ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the cutlets in a glass pan, pour the marinade over, cover, and refrigerate for 2 to 4 hours. Remove the chicken from the marinade (discard the marinade). Pat the chicken dry and season with salt and pepper.

Grill chicken on an oiled rack set over glowing coals 1 to 2 minutes on each side, or until just cooked through. Serve chicken with sauce.

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