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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

5)

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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