| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dishes, Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Dijon mustard |
| 2 1/2 | ts | White wine |
| 1/4 | ts | Worcestershire sauce |
| pn | Black pepper | |
| 1 | ts | Shallot — finely diced |
| 2 1/2 | ts | Maple syrup — pure |
| 4 | Chicken breast halves | |
| Without skin — boned |
INSTRUCTIONS
Prepare coals for grilling, or preheat the broiler. Combine first 6 ingredients in a small bowl and blend well. Grill or broil the chicken until done, brushing from time to time with glaze. Recipe By : Best Recipes of Berkshire Chefs From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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