A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
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
How to Make It
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.
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.
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This was absolutely simple and my hubby & I loved it. It was filling, even though it didn't have a ton of calories. I did double the sauce, as the greens needed some kind of dressing. I really didnt need to, though, as I have plenty left over for the other half that we didn't eat. It was pretty spicy, so if you like less spice use a little less mustard. A definite make-again on a night when I don't have much time and want something yummy!
This was simple and delicious! I did need to finish 2 of the thicker chicken breasts in the oven and be careful if you're going to use Wegmans brand Dijon mustard...VERY spicy! I chopped the chicken breast before topping the greens and served it as a salad. I will be making this again.
I love this recipe. I cooked the chicken in my cast iron skillet and also, like another reviewer, served it with asparagus. I added a little EVOO to the skillet while the chicken was "resting" and then sauteed fresh asparagus spears with a little salt and pepper for about 4-5 minutes. Yummo!