Grilled Chicken With Three-Mustard Sauce
Vicki Butts (lazyme)
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1 1/2 cchicken broth
1 1/2 cbeef broth, unsalted
2 Tbspdry vermouth
2 tspdijon mustard
1 tspwhole grain mustard
1 tspspicy brown mustard
4skinless boneless chicken breasts
1 Tbspgarlic, minced
How to Make Grilled Chicken With Three-Mustard Sauce
- Combine both stocks and vermouth in heavy medium saucepan. Boil over high heat until reduced to 3/4 cup, about 25 minutes. Add all mustards and whisk to blend. Simmer until slightly thickened, about 3 minutes. Season sauce to taste with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
- Prepare barbecue (medium-high heat) or preheat a broiler. Rub chicken breasts with garlic. Season with salt and pepper. Grill chicken until cooked through, about 4 minutes per side.
- Transfer chicken to plates. Spoon sauce over and serve.