Grilled Chicken Dijonnais
Submitted by newham
Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is French bistro cooking meets backyard grilling. Boneless chicken breasts get a quick lemon marinade, then hit the hot grates for that perfect char while you whisk up an elegant pan sauce.
The sauce is where the magic happens. You’ll reduce tarragon vinegar and white wine down to a syrupy concentrate, then whisk in cold butter one tablespoon at a time until it emulsifies into liquid gold. A generous spoonful of strong Dijon mustard cuts through the richness.
The result? Juicy grilled chicken dressed up enough for company but simple enough for a weeknight when you want something special.
Pro Tips
- Don’t skip the marinade time (chicken needs 30 minutes to absorb those lemon flavors)
- Add butter to the reduced wine mixture off heat first, then return to low heat while whisking (prevents separation)
- Keep the finished sauce warm in a double boiler or covered bowl set over warm water
- Grill chicken 3-4 minutes per side for juicy results (overcooking makes it rubbery)
Ingredients
Directions
Combine oil, lemon juice and pepper in shallow dish.
Swirl chicken in mixture to coat.
Cover with plastic wrap and marinade in frig 30 minutes.
Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons.
Remove from heat and add tarragon and pepper.
Whisk in butter on tablespoon at a time blending thoroughly after each addition.
Place over low heat and continue whisking until sauce has thickened slightly.
Whisk in mustard. Set aside and keep warm.
Prepare charcoal grill.
Drain chicken well.
Grill three to four minutes on each side.
Arrange on heated platter.
Garnish with lemon slices and parsley.
Serve warm sauce separately.
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