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.
- 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.
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.