Chicken Paillard with Dijon Mustard Sauce
Try this Chicken Paillard with Dijon Mustard Sauce recipe, or contribute your own. "Olive oil" and " San Francisco" are two of the tags cooks chose for Chicken Paillard with Dijon Mustard Sauce.
Yield: 1 Ready in 1 hours
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Chicken Paillard with Dijon Mustard Sauce Preparation
One of my favorite restaurants in the world, Cha Cha Cha in San Francisco, has just published a cook book. (Cook, Eat, Cha Cha Cha, Chronicle Books, ISBN 0-8118-1146-8). The restaurant is in Haight-Ashbury, which makes a great place to stroll (avoiding the panhandlers) while waiting 1-2 hours for a table. >From Cook, Eat, Cha Cha Cha Start the music Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to 1/4" thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate. Light a charcoal or gas grill. Remove the chicken from the fridge 30 min before grilling. Grill over a medium fire for 2-3 min./side. Pool the mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve at once. Dijon Mustard sauce: In a medium saucepan, combine all the sauce ingredients. Place over medium heat, and, stirring occasionally, simmer for 15 - 20 min. 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. Unusual disclaimers. I only get 0.1%. Posted to CHILE-HEADS DIGEST V3 #352 by Scott Ashkenaz
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