Grilled Herbed Chicken w Mustard Sauce
From binky67 15 years ago
- 10 minutes to make
- Serves 4
Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon, courtesy of GH
Ingredients
- • 2 tablespoon(s) light mayonnaise shopping list
- • 1 tablespoon(s) fresh dill chopped shopping list
- • 1 tablespoon(s) fresh mint leaves chopped shopping list
- • 1 tablespoon(s) Dijon mustard shopping list
- • 1 tablespoon(s) white wine vinegar shopping list
- • 1 teaspoon(s) sugar shopping list
- • 4 medium chicken-breast cutlets (about 1 1/4 pounds) shopping list
- • 2 tablespoon(s) sugar shopping list
- • 2 tablespoon(s) fresh dill chopped shopping list
- • 1 tablespoon(s) fresh mint leaves chopped shopping list
- • 2 tablespoon(s) white wine vinegar shopping list
- • 1 teaspoon(s) salt shopping list
- • 1 teaspoon(s) vegetable oil shopping list
- • 1/4 teaspoon(s) coarsely ground black pepper shopping list
- • 4 slice(s) pumpernickel bread warmed shopping list
How to make it
- • Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.
- • Prepare Chicken Cutlets: If necessary, pound cutlets to uniform 1/4-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.
- • Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
- • Serve chicken with Mustard Sauce and pumpernickel bread
People Who Like This Dish 2
- minitindel THE HEART OF THE WINE COUNTRY, CA
- chandrima Delhi, IN
- binky67 Ellicott City, MD
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The Rating
Reviewed by 1 people-
oh yummmmmmmmmmm i like this one
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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