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Instructions |
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Cut each breat lengthwise into 3-4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to 1/4inch thickness. Brush each piece with olive oil, cover, and refrigerate.
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Light the grill. Remove the chicken from the fridge 30 minues before grilling. Grill over a medium fire for 2-3 minutes on each side.
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Dijon Mustard Sauce- In a medium saucepan, combine all the sauce ingredients. Place over medium heat and stir occasionally. Simmer for 15-20 minutes. Remove from heat and whisk for 1-2 minutes or until it begins to thicken. Taste and adjust the seasoning if necessary. Set aside and keep warm.
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Pool the mustard sauce on each plate and arrange 3 breasts on top.
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| Serving
Suggestions |
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Slice a baguette to dip in sauce
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Originally Submitted
2/25/2013
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