Grilled Chicken With Mustard Dill Sauce

Recipe Ingredients

		Sauce
1/2 cup	118ml	Coarse-grained mustard
1/4 cup	59ml	Water
1/2 cup	118ml	Heavy cream
1/4 cup	59ml	Olive oil
4 teaspoons	20ml	Sugar
1/2 cup	73g / 2.6oz	Chopped fresh dill
		Chicken
1/4 cup	59ml	White wine, Champagne, or
		Aged Sherry wine vinegar
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Kosher salt
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Extra-virgin olive oil - (to 3/4)
2		Garlic cloves - minced
2		Shallots - minced
4		Chicken cutlets, 1/4" thk - - (1 1/2 lbs total)
1 tablespoon	15ml	Olive oil - (to 2)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a bowl, combine well all sauce ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the cutlets in a glass pan, pour the marinade over, cover, and refrigerate for 2 to 4 hours.

Remove the chicken from the marinade (discard the marinade). Pat the chicken dry and season with salt and pepper. Grill chicken on an oiled rack set over glowing coals 1 to 2 minutes on each side, or until just cooked through.

Serve chicken with sauce.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B81) - from the TV FOOD NETWORK

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