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Grilled Breast of Chicken with Dijon Mustard
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Le Chardonnay, Los Angeles, California


  • Chicken:
  • 8 chicken breasts, skinless and boneless (about 6 oz (168 grm) each)
  • 2 tbsp (30 ml) cracked black pepper
  • 3 tbsp (45 ml) dijon mustard
  • Herb Broth:
  • 5 shallots, coursly chopped
  • 5 medium mushrooms, quartered
  • 5 sprigs each rosemary and thyme, tied together
  • 1 cup (225 ml) dry white wine
  • 2 cups (475 ml) chicken stock
  • 1 tbsp (15 ml) cracked black pepper
  • 2 tbsp (30 ml) sweet butter
  • mashed potatoes
  • cooked buttered spinach
  • Broth:
  • In heavy sauce pan heat 2 tbsp (30 ml) butter.
  • Add shallots, mushrooms, and cracked pepper, and saute until medium brown in color.
  • Deglaze by adding 1 cup (225 ml) white wine. Also add herb bouquet.
  • Reduce liquid by 1/2 over moderate heat, then add 2 cups (475 ml) chicken stock.
  • Simmer slowly over low heat, skimming often to remove accumlated fat. Reduce volume by 1/3, then remove from heat and stain.
  • Season with salt if needed.
  • Chicken:
  • Season chicken breasts with salt and cracked black pepper.
  • Cook in pre-heated charbroiler until scored and almost cooked through. Keep warm.
  • Before serving, brush each breast with dijon mustard and put under broiler for another few minutes.
  • For each serving, place mashed potatoes and buttered spinach on plate. Place chicken breast and herb broth around plate and serve immediately.

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