This quick and delicious chicken is a great ingredient base for salads (simply scale the recipe up or down as needed) and is just as tasty cold. You can add other chopped fresh herbs or a little pesto or hot sauce to the mustard-mayonnaise mixture.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For an even quicker-cooking dish, substitute chicken tenderloins (pictured) for boneless, skinless breasts. Cook them as directed above, turning once, for just 2-3 minutes per side (no need to rotate them to form crosshatch grill marks).
So simple but so fantastic! My daughter's that do not like mustard raved about this grilled chicken. And, I cooked up 6 large chicken breasts with this marinade and there was only one leftover for salad tomorrow. I might add a full teaspoon of chopped fresh rosemary next time. Yum!
This is an excellent and very easy recipe. I used boneless chicken thighs, which we prefer, and it came out tender (no knives needed) and tasty.
Made this tonight. The chicken was very moist, with great flavor. I loved that the chicken didn't have to marinate at all before cooking it. I served it to a crowd and everyone loved it. I doubled the chopped rosemary and I'm glad I did.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?