Simple Marinated Chicken Breasts
Chicken breasts, marinated overnight in an herb and Dijon mustard marinade, are pan-grilled and served with a boiled sauce made with the marinade.
4 boneless chicken breasts halves
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon dried savory leaves
1/8 teaspoon dried tarragon leaves
1 clove garlic, minced
2 tablespoons olive oil - divided use
1/4 cup dry white wine
1/2 cup warm water
- In small bowl, mix together mustard, salt, pepper, savory and tarragon; stir in 1 tablespoon of the olive oil and then, white wine.
- Place chicken in shallow dish; pour marinade mixture over chicken and turn to coat well. Cover and place in refrigerator to marinate overnight.
- At cooking time, place remaining 1 tablespoon olive oil in skillet and heat to medium temperature. Add chicken breast and cook, turning, about 15 minutes (about 7 minutes per side) or until brown and fork can be inserted in chicken with ease. Remove chicken to warm serving platter.
- In skillet, place marinade and 1/2 cup warm water. Bring to a boil and cook, stirring, about 3 minutes; pour over chicken.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.