Mustard and tarragon. What a wonderful combination. I know this sounds a lot like my Grilled Pork Chops with Mustard Tarragon Butter but it's still worth posting. It's different enough, believe me! I guess I have been in the mood for tarragon lately, what can I say? The tang of the Dijon and the licorice-y taste of the tarragon blend together to make a delicious sauce. This is a very simple dish. And don't worry, you don't have to grill the chicken, you can pan sear it or bake it, or a mixture of both. The seasoning you use on the chicken can actually be whatever you choose, because, honestly, the star of this show is the sauce! But that doesn't surprise those of you that have been following my journey for a while now....you are very aware of my sauce addiction and also should be aware that there is no rehab for this addiction...I will continue to supply it....don't even try to stop me!! :)
By the way, the potatoes are actually sweet potatoes tossed with olive oil and salt and pepper, and then grilled just like my Grilled Potato Rounds. They were fantastic!
Grilled Chicken with Mustard Tarragon Sauce
Adapted from Cooking Light
4 boneless, skinless chicken breasts
extra virgin olive oil
garlic salt and black pepper, to taste
3 Tablespoons Dijon mustard
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon sugar
Preheat grill to medium. Rinse chicken and pat dry. Rub olive oil on both sides of the chicken. Season both sides with salt and pepper. Place on grill grates directly over the heat and grill for 5-8 minutes per side, or until chicken is cooked through.
Meanwhile, in a small bowl, mix together the Dijon, red wine vinegar, water, olive oil, tarragon, and sugar until well combined; set aside.
When chicken is cooked, remove from grill and allow to rest for 3 minutes. Serve with sauce drizzled over top. Enjoy!