Grilled Dijon Chicken

Prep: 15 minutes
Cook/Grill: 17 minutes • Serves: 8

1.Prepare outdoor grill for direct grilling over medium-high heat. With meat mallet, pound chicken to 1/2- to 3/4-inch thickness. Coat both sides of chicken with 2 tablespoons mustard; sprinkle with 1/2 teaspoon salt and pepper.

2.In small saucepot, melt butter over low heat. Add garlic; cook 1 minute, stirring constantly. Add cream; heat to a simmer.

3.In small bowl, whisk egg yolks, Worcestershire sauce, and remaining 3 tablespoons mustard and 1/4 teaspoon salt. To temper egg yolk mixture, transfer half the hot cream mixture into egg yolk mixture, then add egg yolk-cream mixture back to saucepot. Whisking constantly, heat 3 minutes or until sauce is thickened; remove from heat. Makes about 2 cups sauce.

4.Lightly oil hot grill rack. Place chicken on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 165°. Makes 8 chicken breasts.

5.Serve chicken topped with sauce garnished with parsley, if desired.

Approximate nutritional values per serving (1 chicken breast, 1/4 cup sauce):
412 Calories, 30g Fat (19g Saturated), 204mg Cholesterol, 509mg Sodium,
1g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 26g Protein

Chef Tip:
Tempering is the process of slowly adding a hot liquid to eggs in order to gradually raise their temperature and prevent curdling.