Chicken Paillard With Dijon Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | 4-oz skinless, boneless | |
| single chicken breasts | ||
| 2 | T | Olive oil, up to 3 |
| Sauce, see below | ||
| Some Salsa Music to taste | ||
| 2 | c | Heavy cream |
| 1 | T | Worcestershire sauce |
| 2 | T | Dijon Mustard, up to 3 |
| 2 | T | Minced fresh basil |
| 1/4 | t | Salt |
| 1/4 | t | Ground black pepper |
INSTRUCTIONS
One of my favorite restaurants in the world, Cha Cha Cha in San Francisco, has just published a cook book. (Cook, Eat, Cha Cha Cha, Chronicle Books, ISBN 0-8118-1146-8). The restaurant is in Haight-Ashbury, which makes a great place to stroll (avoiding the panhandlers) while waiting 1-2 hours for a table. From Cook, Eat, Cha Cha Cha Start the music Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to 1/4" thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate. Light a charcoal or gas grill. Remove the chicken from the fridge 30 min before grilling. Grill over a medium fire for 2-3 min./side. Pool the mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve at once. Dijon Mustard sauce: In a medium saucepan, combine all the sauce ingredients. Place over medium heat, and, stirring occasionally, simmer for 15 - 20 min. Remove from heat and whisk for 1 - 2 minutes, or until it begins to thicken. Taste and adjust the seasoning if necessary. Set aside and keep warm. Unusual disclaimers. I only get 0.1%. Posted to CHILE-HEADS DIGEST V3 #352 by Scott Ashkenaz <scott.ashkenaz@kla-tencor.com> on Jun 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1121
Calories From Fat: 1030
Total Fat: 117.1g
Cholesterol: 327.4mg
Sodium: 1221.9mg
Potassium: 598.3mg
Carbohydrates: 16.5g
Fiber: 4.3g
Sugar: 2.1g
Protein: 8.4g