Dijon Chicken

• .25 cup(s) and 1 tablespoon Dijon mustard, divided (in separate portions)
• 2 tablespoon(s) white wine (such as a chardonnay or savingnon blanc)
• .25 teaspoon(s) Worcestershire sauce
• ground black pepper to taste
• 2 tablespoon(s) finely minced shallot, divided
• 3 tablespoon(s) real maple syrup, divided
• 4  (4-ounce) boneless and skinless chicken breast halves or fillets, trimmed of all visible fat

Directions

1. Combine 1/4 cup mustard, wine, Worcestershire sauce, pepper, 1 tablespoon shallots, and 1 tablespoon maple syrup in a shallow dish, for a marinade.
2. Add chicken and turn to coat thoroughly; let stand for 5 minutes.
3. Preheat charcoal or gas grill or heat a ridged grill pan.
4. Remove chicken from marinade; discard marinade.
5. Grill or pan-grill chicken 3 to 5 minutes per side or until chicken is no longer pink in the center.
6. Meanwhile, in a small bowl, combine the remaining 2 tablespoons maple syrup, 1 tablespoon mustard, and 1 tablespoon shallots.
7. Mix well and serve as a dipping sauce for the chicken.

From Cooking the RealAge Way ©2004, Michael Roizen, M.D. and John La Puma, M.D.

Write your own review

Here are some alternate versions of this recipe created by our wonderful community of chefs!