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Grilled Chicken With Mustard Dill Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1/2 cup 118ml Coarse-grained mustard

  3. 1/4 cup 59ml Water

  4. 1/2 cup 118ml Heavy cream

  5. 1/4 cup 59ml Olive oil

  6. 4 teaspoons 20ml Sugar

  7. 1/2 cup 73g / 2.6oz Chopped fresh dill

  8. Chicken

  9. 1/4 cup 59ml White wine, Champagne, or Aged Sherry wine vinegar

  10. 2 teaspoons 10ml Dijon mustard

  11. 1 teaspoon 5ml Kosher salt

  12. 2/3 cup 157ml Extra-virgin olive oil - (to 3/4)

  13. 2 Garlic cloves - minced

  14. 2 Shallots - minced

  15. 4 Chicken cutlets,

  16. 1/4" thk - - (1 1/2 lbs total)

  17. 1 tablespoon 15ml Olive oil - (to 2)

  18. Salt - to taste

  19. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a bowl, combine well all sauce ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

  2. In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the cutlets in a glass pan, pour the marinade over, cover, and refrigerate for 2 to 4 hours.

  3. Remove the chicken from the marinade (discard the marinade). Pat the chicken dry and season with salt and pepper. Grill chicken on an oiled rack set over glowing coals 1 to 2 minutes on each side, or until just cooked through.

  4. Serve chicken with sauce.

  5. This recipe yields 4 servings.

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