| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Chicago |
Cheese, Chicken |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless skinless chicken breasts 1 cup |
| 1/2 |
c |
Cider vinegar |
| 1 |
tb |
Minced fresh parsley |
| 1/2 |
ts |
Dried tarragon |
| 1/4 |
ts |
Black pepper, freshly ground |
| 2 |
|
Bay leaves 1 cup |
| 1 |
tb |
Stone-ground mustard |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Drained capers |
| 1/4 |
ts |
Black pepper, freshly ground |
| 1 |
|
Scallion; minced |
INSTRUCTIONS
TARRAGON MARINADE
DOUBLE MUSTARD SAUCE
Slice the chicken into finger-shaped pieces 1/2 inch by 3 to 4 inches.
For the marinade, mix together oil, vinegar, parsley, tarragon, pepper,
and bay leaves. Divide chicken between two large self-sealing plastic bags.
Add marinade and seal bags securely. Turn bags several times so that all
chicken pieces are coated with marinade. Set bags in a bowl and marinate in
refrigerator for 3 to 4 hours, turning occasionally.
While chicken is marinating, prepare sauce. Spoon mayonnaise into a small
bowl. Mix in remaining ingredients. Cover and refrigerate.
Prepare the grill and when coals are hot, drain chicken and discard
marinade. Set chicken on grill rack about 4 to 6 inches from heat source.
Remove the sauce from the refrigerator so it can warm to room temperature.
Cook chicken for 6 to 8 minutes, turning once or twice, as necessary.
Chicken will char, and juices will run clear when meat is pierced with a
fork. Do not overcook. This recipe serves 8.
Recipe Source: APPETIZERS ON THE GRILL by Barbara Grunes (c) 1992 Chicago
Review Press, Chicago, IL - 156 pages - $9.95 As reprinted in the
Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-20-1996
Posted to EAT-L Digest 05 Sep 96
Date: Thu, 5 Sep 1996 21:52:05 -0500
From: LD Goss <ldgoss@METRONET.COM>
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