Rosemary Dijon Chicken
3 servings
3 chicken breasts
4TB olive oil
2TB dijon mustard
1 TB minced garlic
salt and pepper
9-12 sprigs rosemary
1. Dice chicken into 1-1 1/2 in cubes
2. Salt and pepper
3. Mix oil, mustard, and garlic, and rub on chicken, and marinate for an hour or more.
4. Thread Cubed chicken onto rosemary sprigs, starting on the bottom side and move the chicken towards the tip.
I baked them at 375 for about 15 minutes although you could grill if desired.
Dijon Beer blanc
6TB basil vinegar
1/2 C beer (I used a belgian ale)
2-3 shallots minced
1/3 stick butter, cut into small cubes
dijon mustard
combine vinegar, beer and shallots in a pan and reduce to about 1/2 or 1/3. whisk in cold butter, and small ammounts of dijon alternatly, until smooth and creamy.
Served w/ grilled asperagus, cherry rice
3 chicken breasts
4TB olive oil
2TB dijon mustard
1 TB minced garlic
salt and pepper
9-12 sprigs rosemary
1. Dice chicken into 1-1 1/2 in cubes
2. Salt and pepper
3. Mix oil, mustard, and garlic, and rub on chicken, and marinate for an hour or more.
4. Thread Cubed chicken onto rosemary sprigs, starting on the bottom side and move the chicken towards the tip.
I baked them at 375 for about 15 minutes although you could grill if desired.
Dijon Beer blanc
6TB basil vinegar
1/2 C beer (I used a belgian ale)
2-3 shallots minced
1/3 stick butter, cut into small cubes
dijon mustard
combine vinegar, beer and shallots in a pan and reduce to about 1/2 or 1/3. whisk in cold butter, and small ammounts of dijon alternatly, until smooth and creamy.
Served w/ grilled asperagus, cherry rice
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