Nick was searching for some new recipes the other week and came across this one. It sounded healthy and different so we gave it a try. We LOVE it! It is on the menu for next week--- the third time in 2 months!
Because the official name of "Grilled Chicken with Mustard-Tarragon Sauce" is too long for our dinner menu on the white erase board we call it "Tarragon Chicken".
The hardest part about making it is chopping up the shallots. We tried it with regular yellow onion the first time and shallots the second, we like the shallots better. We use dried Tarragon instead of fresh. And for step 1, we grilled the chicken on the grill instead of the stove (which then eliminated the need for the cooking spray).
Tarragon Chicken*
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.
*If you don't like onions this isn't the recipe for you. We have yet to feed it to Ellie- she is not a big lettuce fan yet so we don't have any child reviews.
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