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Chicken & Rosemary Dijon Cream Sauce




Source of Recipe


Internet


List of Ingredients




Marinade:
2 small chicken breasts cleaned and split
1 Tbsp. Curry
1 Tbsp. Dijon
½ C. Olive Oil
1 Tsp Saffron
1 Tbsp. Garlic Powder
1 Tbsp. White Vinegar
Salt & Pepper TT
2 oz Water

Roasted Yukon Gold Potatoes:
5 Yukon Gold Potatoes
1 Tsp. Oil
Salt & Pepper

Sauce:
1 quart cream
½ C. Dijon
1 Tbsp. Garlic chopped
¼ pound butter
1 oz. Flour

Grilled Asparagus:
1 Bunch Asparagus
Salt & Pepper
1 Tsp. Oil


Recipe



For the Chicken:
1. Mix curry, Dijon, saffron garlic powder and vinegar in a bowl
2. Slowly whisk oil into mixture until emulsified
3. Marinate chicken for 1 hour
4. Grill chicken and finish in oven with water
5. Sautee garlic in light oil
6. Add cream and reduce
7. Add Dijon
8. Thicken with butter and flour

For the Vegetables:
Cut, coat with oil and roast at 350 until tender.