Grilled Chicken Breasts with Whole-Grain Mustard Sauce
In a glass or ceramic bowl, mix marinade:
2 large shallots, minced (or 1/2 c. onion)
6 Tbsp whole grain mustard
1/2 c amber beer
1 tsp brown sugar
1 Tbsp olive oil
Salt and pepper to taste
Add 3 large boneless chicken breasts (with skin), and marinade 1 hour at room temperature. (Turn the breasts a few times while marinating.)
Place the chicken on the hot grill, skin side down, and cook for 4 minutes. Turn, baste with marinade, and cook 4 minutes on the second side. Baste, turn, and baste again, then cover the grill and cook 4 more minutes.
Move the chicken to a plate, cover with foil and keep warm.
Pour the leftover marinade into a saucepan, add 1/4 cup amber beer and 1/2 cup low-salt chicken broth and cook to reduce to a thick sauce.
Serve the chicken on a pool of sauce or pour the sauce over the chicken.
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