Grilled Honey Mustard Chicken



3/4 Cup Dijon Mustard

2 Tablespoons Honey

1/4 Teaspoon Cayenne Pepper

1/4 Cup Sour Cream

1 Teaspoons Tarragon Leaves

4 Boneless, Skinless Chicken Breasts (About 1 1/2 Pounds), Pounded 1/2 Inch Thick

Salt And Pepper

1/4 Cup Sliced Almonds, Toasted (Optional)


 Combine mustard, honey, and cayenne in bowl. Transfer 1/2 cup mustard mixture to separate bowl and stir in sour cream and tarragon; set aside.

Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, 2 to 4 minutes per side, For tender, juicy meat, grill quickly over high heat, then brush with honey-mustard mixture. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds if desired. Serve with mustard mixture on the side.

*Note: If using almonds: Toast the almonds in a dry skillet over medium heat, shaking occasionally, until golden, about 5 minutes.



4 servings


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