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Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce

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  • 25 min prep time
  • 1 hr 55 min total time
  • 10 ingredients
  • 4 servings
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Chicken breasts in a Progresso™ stock-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ stock for a luscious sauce.

Ingredients

4
boneless skinless chicken breasts
1
cup Progresso™ chicken or vegetable stock or Progresso™ chicken broth (from 32-oz carton)
3
tablespoons olive oil
3
tablespoons Dijon mustard
2
tablespoons lemon juice
3
cloves garlic, finely chopped
3/4
teaspoon salt
1/2
teaspoon freshly ground black pepper
2
tablespoons real maple syrup
Chopped fresh parsley for garnish, if desired

Steps

  • 1 Place chicken breasts in resealable food-storage plastic bag.
  • 2 In medium bowl, beat 1/2 cup of the stock, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
  • 3 Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup stock and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
  • 4 Serve chicken breasts with sauce; top with parsley.
  • 1 Place chicken breasts in resealable food-storage plastic bag.
  • 2 In medium bowl, beat 1/2 cup of the stock, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
  • 3 Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup stock and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
  • 4 Serve chicken breasts with sauce; top with parsley.

Expert Tips

The marinade and sauce would work beautifully with pork chops as well.

Real maple syrup gives the sauce a subtle sweetness, but honey could be substituted if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420.5
Calories from Fat
150
% Daily Value
Total Fat
16.7g
26%
Saturated Fat
2.8g
14%
Trans Fat
0g
Cholesterol
172.3mg
57%
Sodium
1443.2mg
60%
Total Carbohydrate
9.7g
3%
Dietary Fiber
0.6g
2%
Sugars
7.3g
Protein
54.7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
5.70%
6%
Calcium
3.50%
4%
Iron
6.70%
7%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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