E-Book:
54
Printed Book:
54
Grilled Chicken with Mustard Sauce
Combine tarragon, cayenne pepper, sea salt and black pepper. Brush chicken with olive oil and sprinkle with tarragon mixture.
Heat grill to medium-high. Add chicken and cook 4-5 minutes per side, or until no longer pink in the centre.
To make the sauce, whisk Dijon mustard, water, horseradish, garlic and rosemary together in a small saucepan. Apply medium-high heat to the sauce until it is hot.
Serve chicken with sauce drizzled on top, and garnished with fresh tarragon.
Ingredients:
1)
dried tarragon : 0.5 teaspoon
2)
cayenne pepper : 0.25 teaspoon
3)
sea salt : 0.25 teaspoon
4)
black pepper : 0.5 teaspoon
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boneless, skinless chicken breasts : 1 tablespoon
6)
olive oil : 1 tablespoon
7)
dijon mustard : 4 teaspoon
8)
horseradish : 4 teaspoon
9)
water : 4 teaspoon
10)
garlic cloves, minced : 2
11)
dried rosemary : 1 teaspoon
12)
fresh tarragon, chopped for garnish :
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