Grilled Chicken Breasts with Mustard Sauce
Total time: 35 minutes
Grilled chicken breasts finished with a warm mustard sauce; a little bit of heat for summer cooking.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry or white wine
- 1 tbs Dijon-style mustard
- 1 tsp mustard seed
- 4 tbs (2oz, 60gr) Greek or plain yogurt
- 1 tbs olive oil
- 1 tbs Dijon-style mustard - yes, another tbs.
Instructions:
- Combine stock, sherry in a small saucepan and bring to a boil over medium-high heat.
- Continue to boil until reduced to about 1/3 cup.
- Whisk in mustards, reduce heat and simmer 2 minutes.
- Remove from heat and allow to cool slightly.
- Stir in Greek yogurt.
- 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.