Grilled Chicken Breasts with Mustard Sauce
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Once again we have some vegetables to use up for the week: just 1/2 pepper, onion and some tomatoes, but roasting them with some potatoes and beans just seems to make sense...and it's so easy! I find my tastes turning to a bit more spice and fewer herbs this time of year; thus the generous use of mustard.
Grilled Chicken Breasts with Mustard Sauce Time: 35 minutes
Grilled chicken breasts finished with a warm mustard sauce; a little bit of heat for late-summer fare.
2 boneless, skinless chicken breasts
1 cup chicken stock
1 cup beef stock - no salt if you can get it
2 tbs sherry or vermouth - whatever you have on hand - even white wine would work
1 tbs Dijon mustard
1 tsp mustard seed
1 tbs olive oil
1 tbs Dijon mustard - yes, another tbs.
Combine stocks and sherry in small sauce pan and bring to a boil over medium-high heat. Continue to boil until reduced to about 1/2 cup. Whisk in mustards, reduce heat and simmer 2 minutes. Mix 1 tbs Dijon mustard with 1 tbs olive oil and spread on chicken breasts. Cook on barbecue grill for 10 - 15 minutes or until done. Remove from heat, slice and serve with sauce. Or can be baked for 20 - 25 minutes 400F or sauté for 15 - 20 minutes - in all cases until done. See techniques if you have questions.
Roasted Late Summer Vegetables, II Time: 45 minutes
You can use any type of tomato you have sitting on the counter and add other vegetables that you want to use up.
1/2 bell pepper left from Tuesday
1 - 2 shallots
1/2 onion left from Tuesday
2 cloves garlic
1 tomato or 1/2 cup (4 oz, 100 grams) cherry tomatoes whatever is on the counter
6 oz green beans
2 potatoes
2 tbs olive oil
1 tbs white Balsamic vinegar
1 tsp Dijon-style mustard
Finely mince garlic. Cut pepper into strips about 1/2 inch wide. Clean shallots and cut in half. Slice onion thickly. Cut tomatoes into large chunks; cherry tomatoes in half. Cut potatoes into bite-size pieces. Top and tail beans, cut in half or leave whole. Put all vegetables into a large bowl. In a small bowl whisk together the oil, vinegar and mustard. Add to vegetables and stir well to coat evenly. Put into a baking pan large enough to just hold all in a single layer. Cover with foil and roast in 400F (200C) oven for 20 minutes. Uncover, stir and roast, uncovered, for 15 minutes longer. Remove, stir, add some sea salt and pepper if you like, and serve.
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Cooking Schedule: 45 minutes |
Light barbecue grill if using |
Cooking for Two? Or more?
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