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Grilled Chicken with Mustard-Tarragon Sauce

Grilled Chicken with Mustard-Tarragon Sauce

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

Yield

4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce)

A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 3 tablespoons minced shallots
  • 3 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon sugar
  • 4 cups gourmet salad greens

Nutrition Information

  • calories 231
  • fat 7.6 g
  • satfat 1.6 g
  • monofat 4.1 g
  • polyfat 1.2 g
  • protein 35.4 g
  • carbohydrate 3.5 g
  • fiber 1.3 g
  • cholesterol 94 mg
  • iron 2 mg
  • sodium 538 mg
  • calcium 51 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

  2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.