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Chicken Breast Dijon

The Inn at Cedar Crossing Chicken Breast Dijon


List of Ingredients





1 cup Dijon-style mustard
1 teaspoon freshly chopped rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 whole chicken breasts, split, skinned and deboned
2 tablespoons chopped fresh garlic
2 tablespoons olive oil
1/2 cup white wine
4 tablespoons ( 1/2 stick) butter
2 cups coarsely chopped fresh spinach
1 pound fresh linguine, cooked in salted water, drained, kept warm



Recipe



Mix mustard, rosemary, salt and pepper in small bowl. Marinate chicken in mixture, refrigerated, 1 hour. When ready to cook, transfer heavily coated chicken pieces to grill. Discard extra marinade. Grill chicken breasts until no longer pink in center. Cool slightly, then dice in 1-inch pieces. Set aside.

To make sauce: In large skillet, saute garlic in oil. Add wine and cook until warm. Add butter and reserved chicken pieces. Heat through.

Add spinach and reserved pasta. Toss gently to combine. The heat from the pasta and sauce will cook spinach quickly. Makes 4 large servings.