Grilled Tarragon Mustard Chicken
Published June 27, 1995
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large clove garlic
3 sprigs tarragon to yield 1 tablespoon chopped
1 tablespoon grainy mustard
1 tablespoon lemon juice
8 ounces skinless, boneless chicken breast
Nutritional analysis per serving (2 servings)
3 grams carbs; 83 milligrams cholesterol; 154 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 139 milligrams sodium; 27 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl.
- Step 2
Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides.
- Step 3
Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.
Private Notes
Comments
Awesome grilled chicken! I also added some thyme:) So few ingredients packed with flavor! Winner winner grilled chicken dinner!
Oh, and one more important thing I forgot to add. Add salt & pepper to the marinade or salt & pepper your bird before putting in the oven. I used about 1/2 tsp. salt for the given recipe.
Was looking for a way to use my tarragon, and this is perfect for summer! As noted in other comments, it seems salt and pepper were omitted from recipe, so season the chicken to taste. I also used limes because that’s what I had and it was good. Didn’t have a grill pan so I seared it and put it in the broiler. That worked fine. It’s the flavors that matter and they are terrific!
Am I alone in thinking the recipe yielded way too little sauce? I’m going to double it next time!
This was a great recipe! Used skinless thigh with bone in yum!
thanks