Grilled Chicken with Mustard-Tarragon Sauce

I adapted this recipe from one I found in the most recent Cooking Light magazine (October 2009). It was very simple to make and tasted really, really delicious. The chicken turned out moist and tender while the sauce was full of flavor. My kids, husband and I all loved this meal. Both of my kids asked me to put this sauce on other foods like pork and potatoes. I served this chicken with steamed broccoli and Quinoa with Caramelized Red Onions, Bell Peppers and Garlic.

Grilled Chicken with Mustard-Tarragon Sauce:

Recipe and photos by For the Love of Cooking

Adapted recipe from Cooking Light October 2009

• 2 boneless, skinless chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Cooking spray
• 1 clove of garlic
• 3 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 2 tbsp water (not in photo)
• 1 tbsp olive oil
• 1/2 tsp tarragon
• 1/2 tsp sugar
• Sea salt and freshly cracked pepper, to taste

Heat a grill pan over medium high heat and coat with cooking spray. Season the chicken well with sea salt and freshly cracked pepper, to taste. Place chicken in pan and cook for 6 minutes on each side or until done.

Combine the garlic, Dijon, vinegar, water, olive oil, tarragon, and sugar in a bowl, stirring well with a whisk. Season with sea salt and freshly cracked pepper, to taste.

Drizzle sauce over chicken and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net