Grilled Chicken Breasts with Mustard Sauce
Preparation and cooking 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, 350gr, 12.4oz
- 1 cup chicken stock, 225gr, 8oz
- 1/4 cup sherry or vermouth - whatever you have on hand - even white wine would work, 60gr, 2.1oz
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 1 tsp mustard seed
- 3 tbs Greek or plain yogurt, 56gr, 2oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tbs Dijon-style mustard - yes, another tbs15gr, .53oz
Instructions:
- Combine stock and 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. See techniques if you have questions.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 714 / 357 Total Carbohydrates: 13 / 6.5 Dietary Fiber: 2 / 1 Total Fat: 29 / 14.5 Saturated Fat: 7 / 3.5 Cholesterol: 242 / 121 Protein: 79 / 39.5 Calcium: 138 / 69 Sodium: 1112 / 556 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
