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Name: Grilled Chicken Dijonnais
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Skinned and boned; 3 tb Tarragon Vinegar; 1/2 ts White pepper; 1/4 c Fresh Lemon Juice; 6 Chicken breasts halves; Emon slices parsley; 1/2 ts Ground pepper; 2 tb Dry white wine; 1 c Butter; 1/2 c Vegetable oil; 1 ts Dried tarragon; 2 tb Strong dijon mustard

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INGREDIENTS

Skinned and boned
3 tb Tarragon Vinegar
1/2 ts White pepper
1/4 c Fresh Lemon Juice
6 Chicken breasts halves
Emon slices parsley
1/2 ts Ground pepper
2 tb Dry white wine
1 c Butter
1/2 c Vegetable oil
1 ts Dried tarragon
2 tb Strong dijon mustard

Servings

INSTRUCTIONS

Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill three to four minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

NOTES

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Grilled Chicken Dijonnais

Skinned and boned
3 tb Tarragon Vinegar
1/2 ts White pepper
1/4 c Fresh Lemon Juice
6 Chicken breasts halves
 Emon slices  parsley
1/2 ts Ground pepper
2 tb Dry white wine
1 c Butter
1/2 c Vegetable oil
1 ts Dried tarragon
2 tb Strong dijon mustard

Combine oil,  lemon juice and pepper in shallow dish.   Swirl chicken in  mixture  to  coat.   Cover  with plastic wrap and marinade  in  frig  30  minutes.   Meanwhile  combine vinegar and wine in heavy small sauce  pan  and  boil  over  medium  high heat until liquid is reduced  to  about  2  Tablespoons.   Remove from heat and add tarragon and pepper.   Whisk  in  butter  on tablespoon at a time blending thoroughly after each addition.  Place  over  low heat and continue whisking until  sauce  has  thickened  slightly.  Whisk in mustard.  Set aside and keep warm.  Prepare  charcoal  grill.   Drain chicken well.   Grill  three  to  four  minutes  on each side.   Arrange on heated platter.   Garnish with lemon  slices and parsley.  Serve warm sauce separately.    Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 6 Servings

Calories: 536
Calories from Fat: 458 (85%)

Amt Per Serving		% DV

	Total Fat 50.9g	68 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 18.9g
	Polyunsanturated Fat 6.3g
Cholesterol 137mg		42 %
Sodium 273.8mg		9 %
Potassium 234.5mg		6 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.5g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 536

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