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Sunday, November 14

Grilled chicken with blueberry mustard sauce

Lemon juice
4 tablespoons
Chicken breasts
Mustard, dry
2 teaspoons
2 tablespoons
2 cups
Vegetable oil
3 tablespoons
Onion, finely chopped
1 cup
Mustard, Dijon
2 tablespoons
Wine, white
5 tablespoons
Cinnamon, ground
¼ teaspoon
Sour cream (optional)
4 tablespoons
  1. Place washed chicken breasts into a sealable bag with 2 tablespoons of lemon juice, dry mustard, and 1 tablespoon of oil.
  2. Place in refrigerator to marinate for 2 to 4 hours.
  3. When marinating is complete, grill chicken over white-hot coals, or the highest heat of your broiler.
    Do not overcook; remove from heat while the meat is still tender. Chicken is done when the juices no longer run pink, but are clear.
  1. Sauté onions in 2 tablespoons oil until translucent.
  2. Stir in Dijon mustard, wine, blueberries, remaining lemon juice, honey, and cinnamon.
  3. Simmer over low heat until the berries have softened and are tender.
Slice grilled chicken diagonally, and arrange on a serving plate; drizzle with blueberry mustard sauce, and top with a dollop of sour cream.
    Recipe from

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