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Chicken: Grilled Chicken w/ Mustard Dill Sauce

Source of Recipe

SheHuffer


List of Ingredients

Sauce:
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup chicken stock
4 teaspoons Splenda
1/2 cup chopped fresh dill

Chicken:
1/4 cup white wine, Champagne, or aged Sherry wine vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
2 cloves garlic, minced
2 shallots, minced
4 (1/4-inch thick) chicken breast cutlets (1 1/2 pounds total)
Freshly ground black pepper


Recipe

1. In a bowl, combine well all sauce ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

2. In a small mixing bowl, whisk together the vinegar, mustard, and pepper. Stir in garlic and shallots. Place the cutlets in a glass pan, pour the marinade over, cover, and refrigerate for 2 to 4 hours.

3. Remove the chicken from the marinade (discard the marinade). Pat the chicken dry and season with pepper.

4. Grill chicken on rack set over glowing coals 1 to 2 minutes on each side, or until just cooked through.

5. Serve chicken with sauce.