Chicken with Mustard Sauce

I owe this sauce to Cathy who created it after eating it in a restaurant. It's an easy weeknight meal to pull off.

Serves up nicely with simple basmati rice and steamed broccoli or artichokes.

Serves 4


  • 4 skinless, boneless chicken breasts
  • 1-2 T tamari or regular soy sauce (I like Eden Organic Tamari)
  • 1T olive oil 
  • A few garlic cloves, smashed 
  • Small pinch kosher salt 
  • Fresh ground pepper

For the sauce:

  • 3 T Grey Poupon dijon mustard
  • 3 T Grey Poupon country dijon mustard (the coarse one) 
  • 1/4 cup milk. I use nonfat or lowfat here.
  • A few turns black pepper


Marinate skinless, boneless chicken breasts in a covered dish with the olive oil, tamari, garlic, salt and pepper.

Pierce breasts all over with a fork and allow the chicken to marinate for a minimum of 30 minutes, and up to overnight.


Preheat grill.

In a small saucepan combine sauce ingredients. Stir to combine and heat gently, allowing it to barely simmer. Keep an eye on it - you're really just heating it through and not looking to reduce or thicken.

Grill chicken and douse with a generous dollop of sauce before serving.