Sunday, July 11, 2010

Grilled Honey Mustard Chicken

This is incredibly easy and fast to make, not to mention very good. Of course coming from a Cook's Country magazine it in guaranteed to be good. I don't think I have ever made anything from them that I didn't like.

To toast the almonds, place in a dry skillet over medium heat, shaking occasionally, until golden, about 5 minutes.

Grilled Honey Mustard Chicken
Serves 4

3/4 c. Dijon mustard
2 Tbsp. honey
1/4 tsp. cayenne pepper
1/4 c. sour cream
2 tsp. fresh tarragon (I used about 1/2 - 3/4 tsp of dried)
4 boneless, skinless chicken breasts (about 1 1/2 lbs.) pounded to 1/2 inch thickness
1/4 c. sliced almonds, toasted (see note)

Combine mustard, honey, and cayenne pepper in a bowl. Transfer 1/2 c. mustard mixture to a separate bowl and stir in sour cream and tarragon: set aside.

Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, 2 to 4 minutes per side. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds. Serve, passing sour cream mixture separately.

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