05 October 2011

Rosemary Chicken with Mustard Cream Sauce

This is one of my favorite go-to chicken recipes. It's light and refreshing, which makes it especially wonderful for summer and early fall. This simple recipe is easy to make, and I highly recommend making lots of extra to eat as leftovers throughout the week. (It is GREAT on salads for my lunch!) The aroma of the rosemary alone will have your mouth watering, and pounding out the chicken makes it super tender. The mustard cream sauce is the icing on the cake. It only takes a few ingredients, and it adds another dimension to the dish. The sauce can sit in the fridge, too, and is great with any leftovers you might have. I probably make this once a week, and it never fails to please!

1 tbsp. plus 1 tsp. whole-garin Dijon mustard, divided
1 tbsp. olive oil
1 tsp. chopped, fresh rosemary
1/4 tsp. salt
1/4 tsp. black pepper
4 (6-ounce) boneless, skinless chicken breast halves
Cooking spray
3 tbsp light mayonnaise (I have used non-fat yogurt as well)
1 tbsp. water

Pound chicken breasts until thin, but not falling apart.
Combine 1 tsp. mustard, oil, rosemary, salt and pepper in a bowl.
Spread on chicken breasts.
Place chicken on grill that has been sprayed with cooking spray, and grill until done.
While the chicken grills, combine the mayonnaise, remaining mustard and water. (Also, add in any fresh rosemary you might have left over). Serve mustard sauce with or on side of the chicken.

4 servings

No comments:

Post a Comment