Grilled Chicken with Mustard-Tarragon Sauce

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

October 2009