Mustard-marinated Chicken Breasts W/ Green Onion Sauce - Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
CHICKEN
2 tbsp: Dijon mustard,
1 1/2 tbsp: Olive oil,
1 tbsp: Chopped fresh Italian parsley,
1 tbsp: Chopped fresh thyme OR,
1 tsp: Dried,
4: Boneless skinless chicken breast halves, about 5 oz each
SAUCE
1 tbsp: Olive oil,
2: Green onion bunches, sliced, about 2 1/2 C
1 large: Shallot, coarsely chopped
1 large: Garlic clove, chopped
1 cup: Chopped fresh citantro,
1: Whole green chili from can,
1 cup: Chicken stock or canned unsalted broth,
4 tsp: Fresh lime juice,
Fresh cilantro sprigs, opt.
Lime wedges, opt.
Directions:
FOR CHICKEN: Whisk mustard, 1 1/2 T oil, parsley and thyme in shallow
bowl until well blended, Add chicken and turn to coat. (Can be made 4
hours ahead. Cover and refrigerate.)
FOR SAUCE: Heat 1 T oil in heavy medium skillet over medium low heat.
Add green onions, shallot and garlic and cook just until
crisp-tender, about 4 minutes. Combine chopped cilantro and chili in
blender or processor. Add onion mixture and chicken stock and puree
until smooth. Return sauce to same skillet. (Can be made 4 hours
ahead. Cover and refrigerate.) Heat sauce over low heat. Stir in lime
juice. Season with salt and pepper; keep warm.
Preheat broiler. Arrange chicken on broiler pan. Broil about 6 inches
from heat until chicken is cooked through, about 5 minutes per side.
Slice diagonally. Spoon sauce onto 4 plates; overtap chicken slices
atop sauce. Garnish with cilantro sprigs and lime wedges, if desired,
and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
bowl until well blended, Add chicken and turn to coat. (Can be made 4
hours ahead. Cover and refrigerate.)
FOR SAUCE: Heat 1 T oil in heavy medium skillet over medium low heat.
Add green onions, shallot and garlic and cook just until
crisp-tender, about 4 minutes. Combine chopped cilantro and chili in
blender or processor. Add onion mixture and chicken stock and puree
until smooth. Return sauce to same skillet. (Can be made 4 hours
ahead. Cover and refrigerate.) Heat sauce over low heat. Stir in lime
juice. Season with salt and pepper; keep warm.
Preheat broiler. Arrange chicken on broiler pan. Broil about 6 inches
from heat until chicken is cooked through, about 5 minutes per side.
Slice diagonally. Spoon sauce onto 4 plates; overtap chicken slices
atop sauce. Garnish with cilantro sprigs and lime wedges, if desired,
and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp